Thursday
May022013

Gold Medal for Laus Rosé

Tuesday
Apr092013

More Awards for Laus

 

Great to see Laus won another two medals in one of the most important wine events.

The annual “Berliner Wein Trophy”, the wines that have been awarded are:

 

LAUS TINTO ROBLE 2009 with a GOLD MEDAL

 

LAUS FLOR DE MERLOT 2012 with a SILVER MEDAL.

 


Monday
Mar112013

In-Bottle Decanter & Aerators

We have seen some great examples of ingenuous design when it comes to wine accessories in recent years. None more so than in relation to in-bottle decanters. Admittedly you do lose out on the full experience of colour and bouquet you have to admit that they are clever designs, and the biggest advantage is in the ease of cleaning!

 

Wine Soiree

Soirée fits securely into any wine bottle allowing you to pour, without dripping directly through the Soirée. By pouring wine with a Soirée, the Soirée creates an intermediary stage where the wine is infused with oxygen and then cascades into your glass.

More here: http://www.winesoiree.com/

 

 

Grapevine In-bottle Wine Aerator

Just place the single-serve wine decanter onto your open wine bottle, remove the decanter cork, and gently pour wine into the grape shaped aeration chamber. Then pour the aerated wine directly into your wine glass and unlock the fragrant aromas of your favorite red or white wine. This unique process aerates your wine twice as it enters and leaves the aeration chamber.

More here:
http://www.homewetbar.com/grape-shaped-bottle-wine-aerator-p-2856.html

 

 

 

 

 

 

 

 

Friday
Feb152013

How to select the proper glass for a particular wine

Just as a golfer chooses the right club, a tennis player the right racket, or a surgeon the right instrument, choosing the right glass for the right wine can improve the quality, enjoyment, and overall performance of your wine and tasting experience.

When choosing proper stemware for your wine, it really comes down to size, shape, thickness, and price. While it may seem a bit snobby to have a specific glass for a specific wine, it really does make a difference in how a wine tastes and is experienced. Wine is meant to be enjoyed through sight, smell, and taste, so choosing the right stemware will allow you to see the rich colors, breathe in the deep aromas, and feel the intense flavors of the wine dance inside your mouth.

Size

As they say, size really does matter when it comes to stemware, so choose ones that have a large, wide bowl. Most “still” wines, ones without bubbles, do best in large bowl type glasses. For red wines they should be at least 12 ounces and for white wines at least 10 ounces in size. This allows plenty of room for the wine to be swirled and sniffed. Moving the wine around inside a large wine glass of this type lets the aromas build to its fullest capacity. Typically, fill your wine glasses about one-third but never more than one-half of the way so you can swirl and sniff the wine inside without fear of spilling or snorting it rather than enjoying it!

Shape

The shape of the glass is dictated by the type of wine you are drinking. A Bordeaux glass, the kind you probably have in your kitchen cabinet already, has an oval-shaped bowl with a narrowing mouth. This wine glass is great with most Bordeaux, Merlots, Cabernet Sauvignons, and Zinfandels.

A Burgundy glass has a wide bowl with a mouth that flares out instead of in. As the name suggests, most red Burgundies, Barolos, and Pinot Noirs work well in this wine glass. A Tulip Glass is sort of a taller version of a Bordeaux glass, with a narrower mouth. This wine glass is perfect for your sparkling wines and Champagnes because the narrow mouth prevents the bubbles from escaping and keeps the bubbly, bubbly. The typical Flute glass that you’re probably most familiar with as a Champagne glass is very tall and thin, however, some flute glasses flare out at the mouth making them less than ideal for sparkling wines because they allow the bubbles to escape too easily and will flatten quickly.

Thickness

The thickness of your stemware should always remain thin and without a lip at the mouth. This allows the wine to tip into your mouth easily without having to suck it in. The reason for this is if you allow the wine to fall into your mouth without effort your nose will breathe in the aromas. If there is a lip around the wine glass, it forces you to suck the wine into your mouth, forcing the air down your throat, and not letting your nose enjoy the aromas. Go ahead, impress your friends with that little fact! A thin wine glass also lets you see the rich colors of the wine you are drinking. It’s also best to use a wine glass that is clear rather than etched or coloured in order to fully see the wine inside.

Source

Friday
Feb152013

A Guide to Pairing Wine and Cheese

Most believe that wine and cheese are naturally paired, but the truth is it’s actually quite a difficult feat. Many pairings are terrible, and others make food and wine-lovers cringe. Ian White & his experts on  http://www.7x7.com found a ton of tasty pairings just for us.

 

Cabernet Sauvignon and Chardonnay  

“We love to use Manchego, it goes really well with Chardonnay as well as with red wines… Throw in an aged Asiago with Cabernet and a creamy blue such as Blue Castello.” – Patty Grantham, Charles Krug, Director of Hospitality and winery chef-in-the-trenches.

"The acidy of Miner Family "Wild Yeast" Napa Chardonnay balances the flavor and texture of Cowgirl Creamery's smooth Mt Tam cheese… an ideal pairing, with a striking visual as well as a unique texture element.” – Richard Matuszczak, lead sommelier, La Toque.

Merlot

If you can choose just one cheese to go with your treasured big red wines, you’re best off selecting a bandage-wrapped cheddar. Try Duckhorn Merlot and Grafton Classic Reserve Extra-Aged Cheddar– Laura Werlin

Pinot Noir

"Lighter red wines such as Pinot Noir usually have bright red fruit characteristics but also earthy and mushroomy ones as well. Camembert, which shares those earthy and mushroomy qualities, goes nicely with this style of wine and so too does young manchego and semi-hard goat’s milk cheeses." – Laura Werlin, is one of the country's foremost authorities on cheese and is the award-winning author of four books on the subject.

Zinfandel 

Camembert and Zinfandel are a great pairing. Start with ripe Yellow Buck Camembert, place on a nicely toasted crostini, drizzle with balsamic glaze and sprinkle with toasted walnuts. Try Lambert Bridge Forchini Zinfandel.

 –Chef Bruce Reizenman 

Sauvignon Blanc + Lighter White Wines

"For lighter style white wines, look for cheeses that are also lighter in style. Examples of these are Sauvignon Blanc or Semillon and fresh chèvre or soft-ripened (brie-like) goat cheeses. Because lighter white wines tend to be crisp and lemony, you’re best off choosing goat cheeses, which share those characteristics. – Laura Werlin

“Try Vermont Butter & Cheese Creamery Aged Goat Cheese with Novy Sauvignon Blanc” –Drea White, Wine & Beverage Director at Madrona Manor.  

Saké + Port

SakéOne's G-Joy is rich and full of fruit and earthy flavor tones  and perfect match for aged Gouda

Point Reyes Farmstead Cheese Co.’s Toma’s creaminess along with its intense buttery flavor complements the toasted nutty and caramel flavors of Dow’s Tawny Port, to create a Crème Brulee effect that trumps any traditional dessert.”  –Jill Giacomini Basch, Owner, Point Reyes Farmstead Cheese Co. & The Fork.

Full article Here