GrapeLines

A sparkling wine review including the Pol Roger Brut Reserve “White Foil,” the Mionetto, Lunetta, Voveti and Lamberti proseccos, JJ Vincent Cremant, Champalou Vovray Brut, Trapiche Extra Brut, and the J Vineyards Brut Rose and their 25th Anniversary Brut.

Bubbles in wine were once considered a fault, especially when the increased pressure caused the bottles to explode. The early Greeks attributed the presence of bubbles in wine to either astrological influences or malevolent spirits. It is likely that the French monk credited for “discovering” sparkling wine, Dom Perignon, was trying to find a way to prevent the bubbles from occurring. And it is equally likely that the development of stronger glass bottles by the English and their use of cork stoppers is what led to the subsequent success of the French Champagne region.

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A review of S’Forno Puglia Moscato and the Famous Grouse Blended Scotch Whisky.

For more than 30 years now, kosher wine cognoscenti have fought a pitched battle against the identification of “kosher wine” with sweet Kiddush-style wines, demanding greater attention from wine critics, insisting upon enlightened attitudes by liquor store owners, and generally taking issue with kosher consumer tastes. This is understandable, up to a point. But much has changed in the kosher wine world. Unfashionable though it may be, we remain unabashed fans of sweet wine – or “stickies” to employ the Australian term for sweet wines (just seems more appropriate).

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A review of wines from Italy’s Lombardy region.

Italy’s Lombardy region has been producing wines for centuries. Bordered by the Alps to the north and the Po River in the south, Lombardy is a cool-climate location for wine production dotted with lakes that modulate the local temperatures. The area is best known for its aromatic cheeses, and many of its grapes and wines are spirited off to be consumed elsewhere.

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A review of the Laurent-Perrier Cuvee Rose Brut and the Glenmorangie Pride 1981.

Champagne is usually associated with celebrations and secular holidays. Served chilled, Champagnes and other sparkling wines are very food-friendly and refreshing, especially during the warm summer months. Although other countries and regions have tried to expropriate the name, true Champagne is produced exclusively in the eponymous French appellation northeast of Paris. The principle grapes used to make Champagne are pinot noir, chardonnay and pinot meunier and they must be grown in specifically designated areas within the region. Production and quality are strictly regulated to assure the high degree of quality expected from this most regal of sparkling wines.

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A review of several of the Segura Viudas Cavas.

Cava, the inexpensive Spanish sparkler, is flavorful, food-friendly and comes in a variety of styles. Every wine-lover should own several bottles since their low price makes them perfect for everyday consumption. And their high quality assures enjoyment during special occasions.

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Some suggestions for Valentine’s Day wines including Cremant d’Alsace, Pedro Ximenez and several whose names reflect romance.

Many centuries ago, Euripides noted the intimate relationship between wine and passion: “Where there is no wine, there is no love.” The ancient Greek playwright undoubtedly was alluding to the aphrodisiacal qualities of wine’s myriad flavors. The choices for this Valentine’s Day include many wines that allow the full expression of this association along a broad range of styles

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Some sparkling wine suggestions for the holidays including Schramsberg, J Vineyards and Gruet.

The versatility and variety of flavors in sparkling wines make them a favorite for the holidays. Sparklers are the result of a secondary fermentation that occurs after the first is completed, usually because some additional sugar and yeast is added to the base wine. The resulting carbon dioxide is dissolved in the wine and appears when the bottle is opened. Techniques utilized to create sparking wines include the traditional, very laborious (and costly) methode champenois where the second fermentation occurs in the bottle and the less-expensive “charmant” where it occurs in a tank.

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