With all the bottles of wine on the market, its no wonder people often have no idea what they like and what they dont like. On many an occasion in the past I have found myself loving a bottle of wine only to have no idea what sort of white wine it was. With so many grapes being used in wine it is easy to confuse. Hopefully this will help put some confusion at bay when it comes to knowing the difference between various white grape varieties.

Semillon

Definitely a medium to full bodied grape, Semillon is a native to the Bordeaux region in France even though today the region that holds the title for having the most success with this grape is none other than the Hunter Valley region of New South Wales in Australia. While it can be often be said (and rightly so) that wines that are dominated by Semillon lack youthful aroma, they always tend to have a fairly full body and be low in acidity. It is for this reason that Semillon makes a wonderful second grape in blending of wines producing some wonderful flavours. Semillon even works well when blended with the well-known loner, Chardonnay, giving richness and weight without sacrificing the aromatic delicacy. That is not to say that a Semillon alone wont make for good wine. Semillons on general are a variety that is best drunk after a few years.

Chenin Blanc

Origins in the Loire Valley of France, Chenin Blanc grapes have a natural high acidity as well as an uncanny ability to get along with the botrytis mold that likes to suck the water out of grapes. It is because of both of these features that Chenin Blanc grapes are so versatile and used in all sorts of wines ranging from fizzy, sweet and dry. Flavors are similar to that of a Sauvignon Blanc; herbs, green apples and gooseberry. A little known fact to some people who believe that white wines must be consumed within the first couple years of vintage would be surprised to know that Chenin Blanc tastes best around ten to fifteen years.

Sauvignon Blanc

Sauvignon Blanc tends to be one of those grapes that you either love or hate. A crisp and mineral tasting wine that has its origins in France; the aromas of this grape have conjured a variety of adjectives. Such descriptions range from passion fruit, mint and basil to asparagus and even freshly cut grass. Being that these wines are crisp and very refreshing and somewhat uncomplicated its ability to be paired with foods is incredible. Foods ranging from shellfish to goats cheese are all great matches with Sauvignon Blanc.

Chardonnay

Chardonnay comes in all different sizes and shapes and is grown all over the world. While some complain that this variety of grape is rather boring, there is a reason it is the most widely consumed grape variety in the world. Because this grape very readily will sink its roots in almost any soil, the flavours and aromas vary greatly. In the southern hemisphere, the aromas range from peaches and pears to mango, pineapple or even banana. Northern hemisphere grapes however, are much different ranging from delicate citrus to full flavoured citrus, sweet spices and nuts.

Muscat

Muscat is a sweet grape that comes in many forms from all over from Italy to Spain to Australia. Because of this broad variety it is hard to pin down on specific flavour or aroma for Muscat. Sometimes apple, pear or flowers can be detected in some of the lighter wines while in the more robust Muscat wines you might find chocolate or coffee.

Gewurztraminer

I dont think there is any better way to sum up the Gewurztraminer (ger-vertz-tramina) grape than by quoting Matt Skinner, author of Thirsty Work where the inspiration for this article comes from. Matt states, Like and oversized drag queen with too much make-up, way too much perfume, mega high heels, and very little shame, this variety is the flamboyantly camp member of the white grape family! But, sadly, it also doubles as one of the uncoolest grape varieties in the world. In fact, its fair to say that if Gewurztraminer were an outfit itd be socks, sandals, and a camel brown safari suit. Try pronouncing it apart from being much harder to say than Chardonnay, it even sounds a bit naff. And thats the problem.

This can be a very correct way to describe this Alsace favourite because the aromas of this grape are some of the most bold and bizarre but that doesnt mean that this is a bad grape by any means. In fact it really isnt all that bad! These grapes tend to have flavours and aromas reminiscent of ginger, rose, lychee and cinnamon to name a few and because of low acidity are rich and carry much weight in your mouth giving a long lasting flavour. Perhaps this is why this grape makes a great match with mild spicy, sweet and tangy foods such as Chinese or Thai.

Riesling

Another under appreciated grape historically from Germany. Oftentimes people complain that this grape is too sweet and try to avoid it all costs. It wasnt until recent years that this grape is making a comeback as a match to seafood and dishes with Asian infused flavours. The best Rieslings have aromas of citrus, flowers and spice while the flavours can be more of lemons and minerals. Super dry Rieslings are very popular nowadays while the best examples of more expensive Rieslings are actually the very sweet late harvested dessert and ice wines. It is also worth noting that Rieslings are another white grape that ages very well so dont worry about drinking a 20 year old bottle!

Pinot Grigio/Pinot Gris

Technically, Pinto Grigio and Pinot Gris are the same. Pinot Grigio planting has been concentrated in northeast Italy while Pinot Gris makes its home in Alsace in France. Pinot Gris, is a French expression for light delicate and fresh and has flavours that are slightly fat and rich often from the time is spends in wooded barrels. On the other hand, Pinot Grigrio (meaning the same as Pinot Gris) is usually stored in steel tanks and drunk while its young and light and vibrant. Again, Matt Skinner best explains these two grapes as being like identical twins separated at birth and raised in different countries.

While these are just some of the many varieties of white grapes out there, they are without question the most popular of the bunch. Each grape is unique in its flavour and aromas and should thus be treated as just that, an individual. Not all white wines are created equal and not all white wines are meant to be drunk old but all whites are meant to be enjoyed.

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Ken Finnigan - CEO
Finest Wine Racks

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If you are looking for fine Italian wine and food, consider the Tuscany region of central Italy. You may find a bargain, and I hope that youll have fun on the fact-filled wine education tour.

Tuscany is located on the central western part of Italy on the Tyrrhenian Sea. It gets its name from an Etruscan tribe that settled the area about three thousand years ago. It has belonged to the Romans, the Lombards, and the Franks. More than four hundred years ago under the Medicis, Tuscany became a major European center. It is undoubtedly one of Italys top tourist destinations as well as an ideal place for your villa when you hit it big, really big. According to one Seinfeld episode there are no villas to rent in Tuscany, but that was several years ago. On the other hand, time in Tuscany as elsewhere in Italy is measured in centuries. Tuscanys total population is about 3.5 million.

Florence is the birthplace of the Italian Renaissance and the administrative center of Tuscany. It is one of Italys top tourist destinations, whose sites of interest are too numerous to list here. Siena and Pisa are two other major tourist destinations.

Tuscany is a center of industrial production, in particular metallurgy, chemicals, and textiles. Given the regions importance as an international art center for centuries, dont be surprised that it is an excellent place to appreciate and purchase fashion, jewelry, leather goods, marble, and other items of beauty. Florence is the home of the house of Gucci.

Tuscany produces a wide variety of cereal, olives, vegetables, and fruit. But not only vegetarians eat well. It is home to cattle, horses, pigs, and poultry. One local specialty is wild boar. On the coast, seafood is abundant.

Tuscany devotes over one hundred fifty thousand acres to grapevines, it ranks 4th among the 20 Italian regions. Its total annual wine production is about 58 million gallons, giving it an 8th place. About 70% of the wine production is red or ros, leaving 30% for white. The region produces 44 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine and 7 DOCG white wine. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. The region produces 9 DOC wines. Tuscany also produces Super Tuscan wines, wines that may not have a prestigious classification but that are known to be outstanding. These wines are arguably the main reason that Italy was forced to revise its wine classification system. Fully 55% of Tuscan wine carries the DOC or DOCG designation. And remember, many of Tuscanys best wines carry neither designation. Tuscany is home to more than three dozen major and secondary grape varieties, about half white and half red.

Widely grown international white grape varieties include Trebbiano, Malvasia, and Sauvignon Blanc. The best-known strictly Italian white varieties are Vermentino and Vernaccia.

Widely grown international red grape varieties include Merlot and Cabernet Sauvignon. The best-known Italian red variety is Sangiovese, which is grown elsewhere, including California. A strictly Italian variety is Canaiolo.

Before reviewing the Tuscan wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Panzanella, Bread and Tomato Salad.
For a second course, eat or share a Bistecca alla Fiorentina, (Texas-sized) Beef Steak.
If you have room, indulge in a Torta Rustica, Cornmeal Cake with Cream.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Badia a Coltibuono Chianti Classico 2004 12.8% alcohol about $21

Ill start by quoting the marketing materials. A wine that would complement a veal chop or game birds, expect aromas of cranberry and cherry. On the palate, it should be round and ripe with enough tannin for balance. As a point of interest, the label included the warning contains sulphites in ten languages.

I first tasted this wine with slow-cooked boneless beef ribs and potatoes accompanied by a spicy commercial Turkish salad. The wine was thick, loaded with plum and cherry flavors, and some tobacco. The tannins were moderate. Dessert was a cocoa cake whose label said strudel. The wine went well, its fruit really came out.

I next tasted the Chianti Classico with slow-cooked meat balls, cauliflower and chickpeas in a tomato sauce, and potato wedges. The wine was plumy and powerful, with very pleasant tannins, a little tobacco and a little earth. Just so you know, Im not usually partial to tannins. The wine was so round that I enjoyed finishing the glass when the food was gone. No dessert this time.

I decided to follow the distributors suggestion and grilled a veal chop with a mixture of spices (minced onion, cayenne, and a bit of curry powder), accompanied by grilled eggplant slices with the same spices, and a commercially prepared Turkish salad, based on red pepper and tomato. The wine bounced nicely off the delicious somewhat fat, somewhat rare meat. It didnt add flavors of its own, but accompanied the foods flavors excellently. It was powerful, but not overpowering.

As its name indicates, Pecorino Toscano cheese comes from Tuscany, where it has been made from sheeps milk for thousands of years. The cheese is moderately strong smelling and has a complex nutty flavor. The wine was smooth and round and had a pleasant tinge of tobacco. Just for the record I am not a smoker. In the presence of Asiago cheese from the Trentino-Alto Adige region of northern Italy, the wine became more robust.

I remember when Chianti came in straw-covered bottles. In fact, I remember the bottles more than the wine itself. But times have changed. This Chianti Classico was excellent, quite deserving of its top-of-the-line DOCG classification and well worth the price.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Presently his wine websites are http://www.theworldwidewine.com and http://www.theitalianwineconnection.com

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Wine has been a popular drink to serve with meals for centuries but many people get confused as to which wine goes best with what type of meal. To make matters worse, theres more to wine than just red and white, there are many different varieties of wine to choose from as well. Heres a guide to some of the most widely available wines, their flavor and what types of meals they go best with.

Sauvignon Blanc

This popular white wine has an herbal, sometimes peppery aroma. When compared to Chardonnay you might find this to be a bit more acidic. It goes great with any type of seafood dish.

Semillon

This wine has a rich golden color and gives off an aroma of lemons and figs. Due to its low level of acidity, it is often blended with Sauvignon Blanc. While most white wines do not age gracefully, Semillon is one of the few that ages rather well. Semillon is a perfect match for cheese and should be added to the list for your next any wine and cheese party.

Riesling

Another wine that has low acidity it can be paired with a variety of foods. It has the aroma of mineral stone, tropical fruits and flowers and makes a good match with white fish and pork as well as Chinese cuisine.

Chardonnay

This is the king of white wines and a popular dinner beverage. With its smoky or vanilla aroma it goes well with both white meat and fish.

Pouilly-Fuiss

This French white wine is a medium full bodied wine. It is a dry wine with a pale golden color and a fruity or floral aroma that hints at hazelnuts and honey. If you plan to serve Pouilly-Fuiss, make sure you serve it at 55 degrees Fahrenheit and pair it with turkey, pork, poultry, fish in a sauce, smoked fish or creamy cheese.

Frascati

This wine is said to have been favored by the ancient Romans and according to rumor was the favorite wine of Pope Gregorio XVI. This pale yellow wine is crisp, dry and fresh. Best served cold it goes well with light dishes including seafood and poultry as well as soups.

Silvaner

This wine which originates in Austria has a very slight fruity taste and low acidity. It goes best with mild non-spicy dishes.

Pedro Ximnez

This syrupy desert wine hails from Spain and has a very strong taste reminiscent of molasses and raisins. This wine goes good with coffee and is often used poured right over vanilla ice cream.

Cabernet Sauvignon

This is one of the most popular red wines and goes great with fish such as salmon and trout as well as sauce free meats.

Merlot

Another popular red wine, Merlot has a high alcohol content and full body. It can have 3 flavors - an herbish plumb flavor, a currant and cherry flavor and a chocolate and cherry flavor. This dark colored wine goes great with game meats, pate and even casseroles.

Pinot Noir

Pinot Noir is an exceptionally flavored wine with a high alcohol content and medium to high acidity. It has the aroma of wilted roses with a hint of cola. It is a challenging wine to make and may cost a bit more but the flavor is worth the expense. Pinot Noir goes well with rabbit, chicken, ham, steak, boeuf bourguignon, and coq au vin.

Zinfandel

Has a fruity taste and lush texture that makes it popular among many Americans. It tastes of red berries and bramble and goes well with pizza and burgers or any meals with a red sauce such as pasta. For best taste, serve Zinfandel at 65 degrees.

Chianti

This Italian red wine has a bold taste that goes with almost any dish especially tomato rich dishes like braised rabbit as well as nature cheeses. Chianti has a bright red color and the aroma of violets.

So there you have it - a list of common wines and their best pairings. The next time you serve an important dinner, youll be sure to have the right wine for the meal.

Lee Dobbins writes for http://www.online-gourmet-foods.com where you can read more about gourmet foods and wine.

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Styria is truly as beautiful a wine country as can be found anywhere in the world, particularly along the Sudsteirischen Weinstrasse (Southern Styrian Wine Road) which travels the hills from the towns of Leutschach to Berghausen and Leibnitz to Demmerkogel and is a popular wine-tourist route. The Styrian wine area is divided into three sub-regions: Southeastern Styria (Sud-oststeiermark), Western Styria (Weststeiermark), and Southern Styria (Sudsteiermark), of which the last is perhaps the best known.

The 4700 acres of vineyards in Southern Styria, with its breathtaking hills, makes it the largest of the three regions. Set on the border of Slovenia, it has been cultivating vines almost uninterrupted since Imperial times. It enjoys a climate like that of the rest of Southern Europe and is planted almost exclusively with white varietals. Of those, it is most famous for its Sauvignon Blancs, which have a structure, elegance and fruit-forward profile rivaling the best of what either the Old or New World have to offer. The most reknowned winemaking villages in Southern Styria are Gamlitz, Leutschach, Silberberg (which has a well-regarded winemaking school), Ehrenhausen and Kitzeck. The finest of those fine Sauvignon Blancs and other white wines come from the wineries of Sabathi, Tement, Tschermonegg, Gross, Sattlerhof and the recently closed VINO Tscheppe (the 2004 will mark their final vintage).

In Western Styria, which is comprised of about 1800 acres of vines, there is a truly regional wine called Schilcher. Made from the Blauer Wildbacher grape, it has a distinctive salmon color and a very high acid content. Here they dont worry about exporting, as the majority of the small amount produced is all but totally consumed in the local heurigers (wine gardens), and the wine is not built for aging and must be consumed when young.

Most of the wines grown in Southeastern Styrias 3400 acres come from vineyards that are less than an acre large, so the winemaking is primarily a side profession here, with extra wine being sold in the local eateries, called Buschenschanken. In the area around Kloch, however, some good Traminer white wines are being produced, and they have given themselves the brand Klocher Traminer Schutzmarke in order to stand out from the rest of the region.

Emily Schindler is a wine importer based in Los Angeles. Specializing in Austrian wines, you can read more of her writing about the Austrian wine regions, see maps, and find great Austrian wines at http://www.winemonger.com

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For whatever reason, wine has become a drink that some people fear. Some people are simply too scared to approach it, looking at a bottle the same way they used to look at the popular girl or boy they had a crush on in high school. No one is really sure when wine got this reputation, but it did: wine is the most intimidating of alcohol.

Yet, this notion seems absurd: should wine really be that scary? It is, after all, just a drink; people should be able to outwit even the most cunning of vintages simply by knocking over the bottle and watching the contents spill out over the floor. Wine should be more scared of us than we are of it.

But, its not the wines fault we are scared. Instead, its the fault of the people who take wine so seriously, looking down on others who dont agree with their impeccable taste or laughing to themselves whenever someone butchers the words Pinot Noir while ordering at a restaurant. It is these people who are to blame: they stomped on grapes until the fun oozed out.

In defiance to these types of wine drinkers - the ones who always make sure they hold their wine glass with their pinky at an exact 90 degree angle - the following is a list of wine terms that are explained without pomp. If you look carefully enough, you might even find something fun.

Bitter: A wine that is sour or tart; a wine that cant get over a failed relationship.

Breed: The end result of grapes, soil, and viniculture techniques; what wines do with each other when theyve had too much to drink.

Chewy: A wine that is thick in texture; a wine that is a fan of the Star Wars movies.

Deep: A wine that is layered with flavors; a wine that wears heavy eyeliner and possesses an affinity for gothic clothing.

Delicate: A wine that is light and introverted; a wine whose feelings youll hurt if you dont order it.

Dry: A wine that is not sweet; a wine with a sarcastic sense of humor.

Forward: A wine that has matured or ripened ahead of other grapes; a wine that is not afraid to ask you out.

Full-bodied: A wine that is heavy, full of big flavor and high alcohol; a wine that shops at Lane Bryant.

Hybrid: A grape resulting from a cross between two different varieties; a wine that gets good gas mileage.

Muscular: a wine that is robust, and powerful; a wine with a membership to 24 Hour.

Nutty: A wine that contains a nutlike odor; a wine that thinks its a beer.

Perfumed: A wine that is aromatic and odorous; a wine that sampled the fragrances while shopping at the mall.

Pruney: A wine that is made from an overripe grape; a wine with regular bowel movements.

Rich: A wine that is weighty and thick; a wine that people date for its money.

Tannin: A natural component found in red wines that creates a puckering and dry sensation; a wine that is laying out at the pool.

Vegetal: A wine that tastes grassy or leafy; a wine that refuses to eat meat.

Volatile: A wine with an acidic odor; an angry wine that will stab you with one of those small plastic swords bartenders put in mixed drinks.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

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The holidays are almost here and this is the time of year when it is the most important to learn how to entertain well with a great selection of food and wine. Both food and wine play a huge part in our society, in every society really and if we want to be successful hosts and hostesses we need to learn to make the most out of all the food and wine that we serve our guests.

Your guests are going to come to your home or party venue and expect to be treated to some of the best food and wine they have ever tasted. All guests come this way to every single party they attend but more often than not they leave unsatisfied with the food and wine they were served. It is up to you to make sure that this does not happen after your party, so you need t make sure that you offer your guests only the finest food and wine to be found.

Start by talking to your friends to see what went wrong at some of the other parties they have attended. And take a look at your own reactions to some of the food and wine that was served. What is it that you didnt like about the food and wine and how could it have been made better than it was? The key to successful hosting with food and wine is to learn from the mistakes of others. With this method you will be able to avoid some of the biggest pitfalls that are out there concerning the food and wine to be served.

Have a variety of food and wine at your party. Some people really dont like red wine and other feel exactly the same way about white wine. By offering a selection of different food and wine you will be able to make more people happy and less people feel neglected or shunned by your food and wine choices. You should have a diverse selection of the food you are serving as well. Have some vegetarian snacks as well as some meaty ones. If you have a diverse group of friends you might even want to get more diverse in your food and wine selections and even have some vegan goodies for the vegans of your group.

Thinking of things like this as far as your food and wine choice shows you as a caring host and those are the parties that people want to go to. If you make the right choices in your food and wine then you are always going to have amazing parties filled with people and good times.

What was started as an online store, has turned into a growing collection of internet resources on subjects ranging from Network Marketing, Investing, Health, Travel and even Wine. Visit http://www.mjesales.com for more information or http://www.mjesales.com/wine for more wine articles. This article may be reproduced only in its entirety.

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Once upon a time, Riesling became really unfashionable. So many people turned up their noses at it, that the makers started to sell it under different names!

Why should this be? Those of us who are acquainted with Riesling know it can be really delicious.

The main reason was that a lot of inferior wines became mistakenly associated with Riesling. Wines like Liebfraumilch, Bereich Neierstein and Bernkastel were increasingly made from less fine grape varieties and were seen as being part of the Riesling family.

At the same time, the name of Riesling became attached to other varietals such as Walschriesling in Europe and Gray Riesling in California that were of much poorer quality and were not actually Riesling at all.

As a matter of fact, Riesling has a claim to be one of the greatest of all wine grapes. It is very distinctive, with a powerful aroma that combines floral and fruit elements. The fruit aromas are largely of apple but can include pear, peach and apricot. One thing that makes it really different is that with age it can develop a petrol-like or kerosene-like flavor! Actually many people like this. But if you dont, young Riesling is excellent!

Of course the home of Riesling is the Rhine region of Germany. Outside Germany, some of the best Rieslings come from Australia, in particular the Clare Valley and Eden Valley. Australian Rieslings are bigger and more alcoholic, and have a distinctive lime flavor which is really mouthwatering!

But probably the best Riesling of all is from Austria. You probably have to go to Austria to sample it, as the Austrians want to keep it to themselves! When you taste it, youll understand why! Austrian Riesling is one of the wine worlds best kept secrets.

If you havent tried Riesling yet, youre in for a treat. Look for the labels Johannisberg Riesling or White Riesling. If you prefer it dry, it will be labeled dry or trocken. If you are new to it, you may prefer to start with the sweeter variety. This will probably be labeled
Auslese. Try it with trout pan-fried in butter delicious! Its also one of the few wines that taste good with spicy Asian foods.

So dont turn up your nose at Riesling. Just make sure you get the real thing.

Elaine Berry is the owner of Vintage Wine Associates, a small company for those who love wine and everything to do with it. For information about all aspects of wine and a selection of unique and original wine gifts, come and join us at http://www.myvintagewine.com

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If you are looking for fine French wine and food, consider the Languedoc-Roussillon region of south central France. You may find a bargain, and I hope that youll have fun on this fact-filled wine education tour in which we review a local red Merlot.

Among Frances eleven wine-growing regions the Languedoc-Roussillon is the largest in total area and ranks number four in the vineyard acreage. This area, which includes the Midi, had been known for generating immense amounts of rather dubious table wine called vin ordinaire. Recently, in part because of Australian winemakers, the region started to produce a lot of fine wine. Like Alsace, and unlike most other regions of France, many Languedoc-Roussillon wines, such as the one reviewed below, are identified by their constituent grape variety on the label.

This lovely region is hardly uniform. For example, Languedoc is mostly flat; in contrast Roussillon is hilly. Several areas take advantage of their unique combination of microclimate and soil (terroir) to produce one or more local AOC (Appellation dOrigine Contrl) wines. These wines are usually more expensive than their generic cousins. We intend to examine one or more such wines in this series. Languedoc-Roussillon has almost 50 AOC wine appellations; red, white, ros, sparkling, and sweet. This diversity is not surprising given that the region grows over 30 grape varieties including Merlot, the single most important grape variety in Bordeaux.

Perpignan, settled first in Roman times, was founded over a millennium ago. It was the capital of Roussillon. Unlike most of the other cities and towns mentioned in this series, Perpignan rose up against French rule. Even though it lost the battle, France ceded it to Spain for several decades. You wont have to look far to see Spanish influence. Salvador Dali, arguably one of Spains greatest modern artists, called its train station the center of the universe and said that he got his best ideas sitting in its waiting room. Small wonder that there is a monument honoring Dali above the station. Other sites to see include the historic downtown near the docks of the Basse River, the fortified Palais des Rois de Majorca (Palace of the Kings of Majorca), Le Castillet a former prison, and the Cathdrale St-Jean (Cathedral of St. John the Baptist). Unfortunately its a bit late to visit the city walls; they were torn down more than a century ago to let a growing city expand.

The Mediterranean fishing village of Collioure is a major tourist attraction especially during the summer months. To a large extent it was made famous by Henri Matisse and other Fauve painters of times gone by. The good news is that the view hasnt changed much. As you might well imagine, this village of less than three thousand remains popular with artists. Make sure to see the old port, the Seventeenth Century Notre-Dame-des-Anges (Our Lady of the Angels) Church and the Thirteenth Century Chteau Royal (Royal Castle) once the summer home of the kings of Majorca.

Before reviewing the Languedoc-Roussillon wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Roque Anchois (Anchovies with Tomato, Spices, Vinegar, and Olive Oil).
For your second course savor Tagine de Lotte (Monkfish Stew).
And as dessert indulge yourself with Crme Catalan (Crme brle with Orange Flower and Aniseed).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Domaine des Aspes Merlot 2003 13% about $14

Lets start by quoting the marketing materials. An attractive Merlot from the warm 2003 vintage. The aromas suggest ripe plum, blackberry and a hint of tar. It is dry, quite rich and supple with a long, balanced finish. Match barbecued steak.

My first meal was take out. It consisted of chicken breast with the skin on, potato salad, and a somewhat spicy tomato, red pepper, and garlic salad. No, I didnt buy this last salad in the Midi. At the first taste the wine was excellent: it was very round and quite rich with a bit of tobacco and plenty of dark fruit You know the old story about not getting a second chance to make a first impression. No need. I think that the Merlots length and level of complexity kept it from competing in a totally different price range. I wasted a bit by trying it with a quite unorthodox partner, fresh pineapple. No surprise, the two didnt mesh.

The next meal was a stove-top home cooked chicken breast with a somewhat spicy tomato sauce, white rice, and green beans. Once again the wine was quite powerful with tobacco and dark fruit.

Of course I did want to try this wine with red meat. I went for hamburgers and the fixings. Once again it was a success. The Merlot was long and round with a pronounced taste of tobacco. Let me remind you that I am not now and have never really been a smoker. I dont go looking for a tobacco taste but I do like it in a wine, if not overdone. In all cases I was pleased with its tobacco taste. The wine seemed a bit chewy and very pleasant. The last sips were quite enjoyable after the meal was over.

My first cheese pairing was with a goats milk cheese, a Palet de Chevre from the Poitou Charentes region of central-western France. This cheese seemed more like a Camembert than a goats milk cheese. The wine was less forward than with the meals, but Id say subtle instead of flat. I got the taste of plums. The second cheese was a Swiss Gruyere. The wine was intense; a nice match between its fruit and the Gruyeres nuttiness. I usually restrict these tastings to imported cheese but I found a real favorite of mine, a local Asiago that I prefer to its Italian cousin and, frankly, to almost any cheese that I have eaten in quite a while. The wine remained powerful and fruity with a good level of acidity. Black plums are good, but I dont think that they were ever this good.
Final verdict. Can you guess? Will the next bottle be as good? Ill follow my instincts and the marketing notes and try it with barbecued steak.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His major wine website is http://www.theworldwidewine.com and his major article website is http://www.travelitalytravel.com.

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Most of the French wine shops offer special French wine baskets to their customers. These French wine baskets are generally decorative baskets comprising of a bottle of French wine accompanied by some chocolates or specific food items which are ideal for the particular wine. These are considered to be quite ideal for gifting purposes on various occ...

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The market for French wine is very large, not only in France, but also in Europe and other parts of the world. French wine has been distinguished by its quality and its unique taste, which is why wine lovers from across the globe have exhibited a clear preference for French wine. Over the years, the market for French wine has grown in large numbers...

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The phrase joie de vivre in French means joy of life or living and one way they practice this is by enjoying a open air luncheon. On any day of the week you will see loaves of fresh baked bread, bottles of French wine and cheese baskets being carried through one of the many parks in France.But selecting a French cheese and wine gift basket is not y...

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Wine Knowledge for Getting Started when Pairing Wine and Food…
As I have said before, and I am sure will say many times more, WINE IS FUN. Pairing Wine and Food is even more fun. Well at least it should be. Sometimes I listen to the wine aficionados talk, and all I can hear is them intellectualizing over the wine. They discuss the aromas, the varietals, the tannins. This can be very disconcerting to anyone who...

Wine is regarded one of the greatest pleasures in the world. It is one of the most commonly served beverages in the world and has tremendous cultural significance in many countries. People develop entire experiences based on wine, changing the elements of an ordinary day into something special with a simple glass of their favorite brand.

The word wine refers to the processing, fermentation, and production of the grape. Grapes are naturally balanced to ferment on their own without the aid of any enzymes, extra sugars, or chemicals. This brings about the flavor and taste of wine one that is very uninhibited and natural. Other fruits are sometimes added to wine for their fermentation qualities, including black currants and apples. When fruits of this type are used to make wine, it is called an “elderberry” or “apple” wine.

White wine and red wine are the two primary categories of wine. They are then sub-divided into many other subcategories. The types that fall under each umbrella, are typically determined by the type of grape or the region in which the grape was grown.

A common type of white wine is the Riesling. It comes from a white grape variety of the same name and is grown historically in Germany. Riesling is very versatile and is considered appropriate to serve with almost any type of food. It is, however, most popular with white fish or white fishpork. Riesling is also known as one of the few wines that can stand up to the bold flavors of Asian cuisine such as Chinese or Thai food.

Red Wine is divided into categories like Merlot, which comes from anywhere from Argentina to the United States. Merlot is a red wine that usually has a medium body and contains hints of berry or plum. It is also considered one of the most flexible types of wine and is often served with meals involving red meats or darker foods. There is a white merlot that is also in circulation, which is made with a hint of raspberry.

There are many different ways for people to enjoy drinking wine. There are aperitifs or appetizer wines, for example, that are used before a meal to open the palette to suggestions. Aperitifs include Vermouth, dry sherries or other flavored wines. Table wines are served, as the name would infer, primarily with food. Cooking wines are used to provide a base of flavor for cooking. A dessert wine is typically served after meals as a good closer to the flavors from the meal. Dessert wine can be medium sweet to very sweet in flavor and includes port and sweet sherry.

Jonathan JamLeo loves writing and researching in his spare time. Wine is regarded as one of the greatest pleasures in the world, and to learn how you can use wine in a variety of settings, please visit this link: Best Red Wine

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Italian wines are usually ranked among the best wines in the world. The demand for Italian wines is so high that this small country produces around 8 billion bottles of wine each year. But the growing number has not resulted in deterioration in quality, as most Italian wine producers are known for their strict quality control.The history of Italian...

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Wine Coolers - Essential Wine Accessory
There are products that are designed to chill wine that are called "wine coolers." Some of these wine coolers are just buckets of ice while others may be expensive electric wine coolers. The other kind of wine cooler is an alcoholic beverage that is made of wine mixed with fruit juice or other beverages. Although I really do like the later form of ...

Wine making has been practiced in one form or another for many thousands of years with pottery jars found in Persia (modern day Iran) dating as far back as 5,500 BC showing evidence of grapes use for winemaking. Additionally, jars from Jiahu in China dated to between 6000 and 7000 BC have also been discovered containing wine made from wild grapes.

However whether we are talking about ancient or modern wine production, a number of the same conditions apply and not dissimilar techniques are used as the chemistry of the humble grape is an eternal quality.

With a few notable exceptions the grapes used for making wine grow only in bands delineated by the latitudes 30-50 degrees North and 30-45 degrees South of the equator. As opposed to the majority of other crops, grapes do not need an especially fertile soil and it is interesting to note that a thinner soil frequently produces a small crop but also frequently produces higher quality grapes.

Oddly enough, soils that are rich in nitrogen and other nutrients (conditions that are normally highly beneficial for most plants) can produce grapes that are not suited to winemaking. Such grapes are often very good for eating, but lack the desired quantities of minerals, acids and sugars for winemaking.

Without doubt, the best wines come from soils that would be thought of as poor quality for other agricultural purposes. For example, the stellar wines from Bordeaux are made from grapes grown in gravelly soil, on a base of clay or chalk. The crop here is small, but the quality of the grapes produced is high. In this instance the pebbly soil permits good drainage, which is vital as vines have to have adequate but not too much water, but these conditions force the roots to grow deep into the earth where they absorb a range of complex minerals.

Vineyards are also commonly found along river valleys, with slopes that provide plenty of sunshine. Vines in these circumstances are often of the European species vitis vinifera, from which many well known wines are made, such as Chardonnay, Cabernet Sauvignon, and Merlot.

Viticulture, the name used for the practice of growing grapes for wine, is one of the most complicated agricultural undertakings today. A master vintner (today, sometimes called an oenologist), has to be an expert in a wide range of topics including soil chemistry, fermentation, climatology and various other ancient arts and modern sciences.

As well as categorization by variety, wines are also classified by vinification methods (sparkling, still, ros, fortified, blush), by region (Bordeaux, Burgundy, Alsace etc.), by vintage and by several other methods.

As soon as the grower, chemist and manufacturer have finished their work, the businessman then takes the stage and today wine is very big business. Wine sales in the United States alone run to something like 600 million gallons, representing over $20 billion in consumer spending. Perhaps not surprisingly France is top of the pack when it comes to exports with 22% of world export volume, with Italy coming in a close second.

At the end of the day however, no matter how big a business wine making has become, it is still very much a balance of science, art and business and winemaking is certainly not a venture to be entered into by anyone of a timid nature.

Visit GreatWineTastings.com for the perfect wine for that wine gift basket and to find a stunning accompanying wine country gift basket

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