4 סיכומי מאמרים מחכים לך

Wine Folly

כל מה שצריך לדעת על יין – ב-9 בקבוקים

    • Primer

      איך מגישים יין?

      Wine, on the other hand, carries this daunting air of ritualism that makes many of us feel uncertain when offering it to guests. How should I open the bottle? How cold should it be? What kind of wine should I serve? How much do I put in the glass? These are all valid questions with somewhat definitive answers. But before I give them to you, I’m going to repeat the mantra of this series on wine: “Relax.” If you’re pouring someone a glass of wine and they aren’t paying for it, they have absolutely no reason to get huffy about what shape the glass is or what technique you used to open the bottle. If they do, tell them to take a hike. Or blog about it passive aggressively after they leave, whatever. Unless you’re a waiter, there’s no wrong way to open a bottle of wine. As long as you get that wine out of the bottle and into your mouth, then it’s a success. The worst thing that can happen is that you get some or all of the cork in the bottle, and even when that happens, it’s not a big deal. Here’s everything you need to know about getting uncorked. Wing Corkscrew  I used to love these as a kid because it looks like a little man doing a jumping jack. This is also the most common type of corkscrew to find in kitchens across America. That’s because it’s pretty much foolproof. It fits squarely over the top of the bottle, allowing you to drill directly into the middle of the cork. (Fun fact: the auger part of a corkscrew is call a “worm”.) Then, you push down on the arms to yank out the cork. Screwpull Corkscrew  The screwpull is equally as foolproof as the wing corkscrew, but not quite as rough. It fits easily onto the top of the bottle and screws downward, just like a wing corkscrew. But instead of prying it out with levers, you simply continue screwing and pop like magic the cork comes out. This versatile corkscrew works for practically any bottle of wine, even those with fragile or damaged corks. Ah So Wine Opener  The “Ah So” wine uncorker (aka the “Butler’s Friend”) can’t really be called a corkscrew, since it has no worm. It consists of one long prong and a shorter prong. Slip the prongs in around the cork inside the neck of the bottle, rock it back and forth a bit until the cork works its way up to the top of the prongs and then pull. Advantages: Your best choice for crumbly or very tight corks. Looks impressive to those who’ve never seen one. Best of all, it leaves the cork intact–great for collectors. Sommelier’s Knife  Also known as a waiter’s corkscrew, this is what the pros use. This looks like a pocket knife with an unfolding worm, a lever and a knife. This can take some practice, since you won’t have anything guiding you while drilling the worm in. The key is to get it in straight and smack dab in the center. You can wrap your first around the top of the bottle and use your hand as a guide to increase your odds. Once the worm is in, place the lever on the lip of the bottle and crank it out. Oh, and if you’re wondering, the knife is for cutting the foil capsule off of the bottle. It may look pretty, but it’s a good idea to do this, since some of these capsules contain lead. Cut it a good half an inch below the lip of the bottle to avoid the wine from spilling over it as you pour. Crumbly corks can often result in flakes or big chunks of cork in your wine. This isn’t a big deal. You can either pick it out with a gizmo called a cork retriever or you can pour it through a paper coffee filter into a decanter. Or, if you feel like it’s the manly thing to do, you can just drink it down, pieces of cork and all. It won’t hurt you. Did you just win the Super Bowl? Okay, then shake up that bottle of bubbly, fire the cork into the air and spray that expensive stuff all over the locker room. Not interested in wasting wine, soaking your drapes and putting an eye out? Follow these steps: Some wines taste better after they’ve been allowed to “breathe.” The wine’s been cooped up in that bottle for quite some time, and it needs a little oxygen to soften up the tannins and dissipate any funky bottle odors. The easiest way to do this is to “decant” the wine by pouring it into a wide-mouthed pitcher or decanter. You can also decant it in a wine glass, but it can be hard to resist drinking it. You don’t have to decant all wines. As a general rule of thumb, you need to decant young, tannic red wines, such as Red Zinfandel, Bordeaux and Cabernet Sauvignon. You should also decant vintage port. White wines very rarely need to be decanted, but if it’s a good bottle of full-bodied dry white wine, it may benefit from some aeration. You should also decant any wine with sediment in the bottle (check it by shining a flash light or candle through the bottom of the bottle). The most crucial exceptions are old, fragile wines at the peak of their maturity. These will begin to lose their flavor within 10 to 15 minutes of hitting the air. If you’re nervous, just ask if the bottle needs to be decanted before leaving the wine shop. White wine can be served chilled and red wine should be served at room temperature. You’ve probably been following the rule of thumb all your life. But that’s pretty vague advice, considering room temperature where I live can mean 90 degrees or 60 degrees, depending on which half of August it is. It’s true that tannic red wine gets bitter when cold, but that doesn’t mean serving it warm is a great idea. Red wine is best when it’s about 58 to 60 degrees, which, in real world terms, means popping it into the fridge for 10 to 15 minutes. White wine, rose wine and inexpensive dry white and dessert wines can be served between 50 and 55 degrees. For finer whites and dessert wines, bump that up to about 58 and 62 degrees. Champagne can get nice and chilly–45 degrees is ideal. For reference, an optimal household fridge is 40 degrees or cooler inside. So, no matter what kind of wine you’re drinking, you’ll want to let it sit out for a few if it’s been in the fridge all day. You should always pour wine for your guests first. At the restaurants, the waiter will go through this whole ritual of showing you the bottle and letting you sniff the cork before pouring you a tiny little sip. You don’t have to do this at home, since the whole point of this is to see if the bottle has gone bad. If it has, you can just get them a new glass and a new bottle of wine. As far as which glass to use, it depends on the type of wine you’re serving. For starters, always use clear glass. Tinted or colored glass looks nice, but wine appreciators like to see their wine’s true color. Secondly, use stemware. Holding it by the stem prevents it from getting warm from your hand. Red wine  should be served in a glass with a wide mouth and a capacity of about 16 to 24 ounces. A red wine glass of 12 ounces is fine, too, but bigger is better. Fill it up about a third of the way to leave ample room for swirling. Sparkling wine  does best in a flute, which holds 8 to 12 ounces. These narrow glasses help the bubbles last longer. And it looks neat. Fill them three-quarters full. Anyone who swirls a sparkling wine is nuts or drunk. Those are the basics. If you are inordinately rich or snobby, you can actually find a specific glass for each type of wine. But stocking your cabinet with four balloon-shaped red wine glasses, four smaller white wine glasses and a couple Champagne flutes is fine. You can feasibly use a set of red wine glasses for white wine or vice versa, but if you are drinking two different kinds of wine throughout the night, you'll want a fresh glass for each bottle. For dinner, choosing the right wine is as simple as pairing it with the food you’re serving. We covered this a bit in An Explanation of Wine Types, but for truly masterful pairings carefully tailored to your recipe, consult an expert (your local wine shop geek or a Google search). Just tell them what you’re having (and be more specific than “chicken” or “beef”) and ask for some suggestions. For celebrations, Champagne or another sparkling wine is the obvious choice. A light-bodied white wine like Pinot Gris is a good followup, if you don’t want to pour the expensive stuff all night long. For kicking it outdoors on a hot summer day, go for a light-bodied low alcohol wine that can be chilled. Rose wines go well for relaxing as well as a picnic. At any rate, you should progress your wines throughout the occasion from light to bold. Start with something crisp and light-bodied before a meal and then drink red with the meal. Finish off with a dessert wine if you’re feeling fancy. Breaking these rules of thumb won’t wreck your party. Some people enjoy sipping a full-bodied red wine no matter what time of day it is or what’s on the menu. Likewise, others prefer a sweet white wine, even with dinner. Go with what you think your guests will enjoy. Another quick point of etiquette for gatherings with wine : if someone brings you a bottle of wine, you’re not obligated to serve it, unless you asked them to bring a bottle of wine. Not everyone understands this, though, so you might want to open it along with the bottle you had set aside for the event. Especially if it’s chilled already. How long does wine stay good after it’s opened? Three days. Or so. Re-cork it and put it in the fridge. Or just finish the bottle when you open it, come on! What is this, church? Quit sipping and kill that bottle. Every day you let that sit, it loses more flavor. So, drink up! On a holiday, I broke a cheap, plastic corkscrew while trying to get the cork out of a wine bottle. I tried for 15 minutes to fix the corkscrew with sticks but that didn’t Work. I had nothing else with me and putted with deep regret the unopened wine bottle back in my backpack. Fortunately enough, two Frenchmen watched the whole scene and offered my their help. One of them put out his shoe, put the bottle in the shoe and smashed it against the wall. With every hit the cork got a little bit more out of the bottle and after a few hits the Frenchmen got the cork out. Wow, I found some good stuff here. I will give this info to my husband, he will like it. He often serve wine for we both when do romantic dinner in our home. Thanks for sharing Jack, love it
      כל עניין הטיפול ביין יכול להיות מעורפל להרבה מאיתנו. איך פותחים שמפניה? איך מוזגים יין?...
    • Kitchn

      רגע, לא כל היינות טבעוניים?

      As it is Vegan Week at The Kitchn, I thought we would look at vegan wines. What is a vegan wine? Are all wines vegan — or not? If not why not? And how can I find vegan-friendly wines? As we all know wine is made from grapes. Essentially wine is fermented grape juice as discussed in my post last year on winemaking. Yeasts, either natural or cultured, convert the grape juice sugars into alcohol. So far this all seems to be vegan-friendly. The reason that all wines are not vegan or even vegetarian-friendly has to do with how the wine is clarified and a process called ‘fining’. All young wines are hazy and contain tiny molecules such as proteins, tartrates, tannins and phenolics. These are all natural, and in no way harmful. However, we wine-drinkers like our wines to be clear and bright. Most wines, if left long enough, will self-stabilize and self-fine. However, traditionally producers have used a variety of aids called ‘fining agents’ to help the process along. Fining agents help precipitate out these haze-inducing molecules. Essentially, the fining agent acts like a magnet – attracting the molecules around it. They coagulate around the fining agent, creating fewer but larger particles, which can then be more easily removed. Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). These fining agents are known as processing aids. They are not additives to the wine, as they are precipitated out along with the haze molecules. Fining with casein and albumin is usually acceptable by most vegetarians but all four are off limits for vegans because tiny traces of the fining agent may be absorbed into the wine during the fining process. But there is good news. Today many winemakers use clay-based fining agents such as bentonite, which are particularly efficient at fining out unwanted proteins. Activated charcoal is another vegan and vegetarian-friendly agent that is also used. In addition, the move to more natural winemaking methods, allowing nature to take its course, means more vegan and vegetarian-friendly wines. An increasing number of wine producers around the globe are electing not to fine or filter their wines, leaving them to self-clarify and self-stabilize. Such wines usually mention on the label ‘not fined and/or not filtered’. Apart from mentioning whether it has been fined or filtered, wine labels typically do not indicate whether the wine is suitable for vegans or vegetarians, or what fining agents were used. There has been much lobbying to change the US wine labeling laws to include ingredient listing. But so far it is not compulsory. One producer that is a big proponent of ingredient listing is Randall Grahm of Bonny Doon Vineyard fame, whose wine labels all include a detailed ingredient list. When contacted Randall confirmed that all Bonny Doon wines are actually vegan-friendly. Randall notes, “Essentially all of our wines at this time are vegan — we haven’t used any fining agents, not isinglass nor egg whites nor gelatin in any of them, only some bentonite on the whites and pinks.” Moreover, Randall said he has not used any animal products in winemaking since 1985, when he last used egg whites on a Cabernet. So, if the ingredients are not listed how is a vegan wine drinker to know whether a wine is vegan-friendly or not? Not easy I am afraid. I called around a few stores asking if they had any vegan-friendly wines. For the most part I was met with a confused answer such as ‘what do you mean?’. But do not give up. There is help. Firstly, these days, especially in New York City, and I am sure in other major metropolitan areas, there is an increasing number of wine stores that specialize in more natural wines such as organic, biodynamic and natural wines. Two such stores in New York are Appellation Wines in Manhattan and The Natural Wine Company in Brooklyn, where knowledgeable staff were readily able to suggest many vegan-friendly wines. Another way to navigate the world of vegan wines is to look for wines imported by companies that specialize in more natural wines. Examples include ‘Jenny & François Selections‘ and ‘Louis Dressner Selections‘. According to Jenny Lefcourt of Jenny & François Selections, “99% of what we bring in is vegan because the wines are not fined”. As I browsed various online wine stores I kept hoping that I would come across a search category for vegan or vegetarian wines. But alas, no such luck. Sites don’t typically allow you to search even for organic or biodynamic. As natural winemaking gains more market traction, I am hopeful that we will see progress in this approach. Not being vegan myself, I have previously been unaware of the difficulty in telling whether a wine is vegan-friendly or not. I would love to hear from our readers on their experiences looking for vegan wines. White Vegan Wines
• 2009 Bonny Doon Ca’ del Solo Albariño, Central Coast, $16 – Fined lightly with bentonite – vegan friendly. • 2007 Movia Brda Lunar, Slovenia, $40 – Made from 100% Ribolla Gialla – Totally naturally-made. Not even crushed. Whole bunch fermentation, not fined or filtered. Totally naturally stabilized. • 2007 Chateau du Champ des Treilles Blanc, Sainte Foy de Bordeaux, $16 – Biodynamic and fined lightly using bentonite. Classic white Bordeaux blend of Sauvignon Blanc, Semillon and Muscadelle, but unoaked, this has long been a favorite go to in our house Red Vegan Wines
• 2009 Stellar Organics Cabernet Sauvignon, Western Cape, $12 – This wine even says ‘vegan friendly’ on the back label – Fair Trade accredited and organic. • 2009 Tissot Poulsard Vieilles Vignes, Jura, France $21 – Vintner Stéphane Tissot is a leader in Jura’s organic farming. Again unfined and unfiltered. • 2009 Casina degli Ulivi Semplicemente Rosso, $17 – A blend of Dolcetto and Barbera from Piedmont. Biodynamic, unfined with just a light filtration. Natural yeasts and winemaking. • 2009 Sablonettes Les Copain D’Abord Grolleau, Anjou, Loire, $17 – Made from the local Grolleau grape. Organic, unfined or filtered. Mary Gorman-McAdams, DWS, is a New York based wine educator, freelance writer and consultant. She hold the Diploma in Wine & Spirits from the Wine and Spirits Education Trust (WSET), and is a candidate in the Master of Wine Program.
      תתפלאו, אבל לא כל היינות טבעונים, מסתבר... יין עשוי מענבים ובמהלך תהליך הייצור הופכים הסוכרים...
    • Decanter

      המדריך האולטימטיבי לשילוב גבינות ויין

      Hard, soft, blue, goat...How on earth do you find a cheese and wine match? Tina Gellie sat down with Gerard Basset MW MS OBE to find out how to get it right every time...
  This article was originally published in December 2014, but has been updated in 2018 with new wines recently tasted by our experts. The French-born resident Briton was awarded the title of Best Sommelier in the World 2010, holds an MBA in wine, and has an OBE for his achievements in the wine industry. ‘Choose whether you want to give the lead role to the wine or to the cheese. If it’s the cheese, pick a wine with less character that will just complement it in the background. If you want the wine to be the star, go easy on the forcefulness of the cheese.’ ‘Go for a rich, dry white wine or a light to medium-bodied red wine, as their tannins and weight will work well with the structure of the cheese,’ says Basset. ‘Be careful here, as many of these cheeses have big personalities, especially as they age,’ warns Basset. ‘Wines that have good acidity to cut through the high fat content of these wines would work well’. ‘It works particularly well if the cheese is creamy. With Stilton, for example, you get the complement from the creamy texture of the cheese and structure of the wine, as well as the contrast from the salty and sweet.’ ‘The classic pairing is Crottin de Chavignol with Sancerre. But you can break the rules here, as long as you stick with a fresh wine with lively acidity’. Basset says that it is best to avoid very mature sheep or goat cheeses as they can be very strong. ‘Try to choose a younger cheese whose character will not destroy the wine.’ Epoisses and red Burgundy is a classic regional match, but Basset is not convinced. ‘I’d prefer an exuberant wine that stands up better. These are not cheeses for Chablis or mature Burgundy – any subtlety will be destroyed! Munster and Gewurztraminer is a classic match and would work with other washed-rind cheeses as well.’ If all that sounds too complex, and you just want one wine to match a whole cheeseboard, Basset advises that you look to fortified wines – the ultimate after-dinner companion. ‘I would immediately suggest amontillado Sherry, Rivesaltes, tawny Port or Madeira. They work very well with all cheeses as they aren’t too delicately flavoured and their taste profile is similar to the accompaniments you will serve with the cheese: nuts, dried fruit, the spices in chutney. Plus, they are crowd-pleasing wines.’ Basset, ever the diplomat, says he follows both his native and adopted countries’ practices. ‘I’ve been in England a long time, so I do both. There’s no rule: whatever works for you.’ He does admit that the concept of finishing your savoury courses to have a sweet dessert and then going back to savoury again with cheese is ‘illogical and quite shocking’ to most French people. ‘But that’s not to say it’s wrong. I quite like to have my dessert and coffee after my main course and then rest a while and have some cheese with another wine later.’
      השילוב בין יין לגבינה יכול להיות מעדן. אבל אילו יינות מתאימים לאילו גבינות? מה עדיף?...
    Show more posts...

    הובא לך על ידי

    מגוון אינסופי של מוצרי אלכוהול מחכים רק לכם! היכנסו והזמינו אלכוהול ויין בקליק.

    מה דעתך?