Im turning 21 soon and i’ve always wanted to try some wine. The real stuff from the vineyards not the cheep artificial flavored stuff. But there are so many different flavors out there and I have no idea what to buy. I was looking for something that tasted kinda fruity or sweet. I just dont want to randomly choose one and have it taste horriable. I always thought the purple colored wine tasted like grapes but on most of them it says made with mixed berries and chocolate? Eww. What about red wine? If anyone has alot of experience with tasting alot of different types of wine maybe you can help me get an idea of what to choose and what no to choose according to my taste =)
I live near Amite Louisiana out in the country and I havent seen any places like that around here

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If so, which of all the red wines category can or best chilled to bring out the aromas and flavors?

What causes the low temp or room temp to bring out the flavors of red wines?

Is there a difference in aroma and taste if decanted after a brief chill?

What about Spanish wine from Spain?

What makes them special compared to other wine producing countries?

What is the best way to serve Spanish wine?

Technorati Tags: aroma, aromas, chill, flavors, red wines, room temp, spain, spanish wine

I am getting married in Mexico and need to choose wine for the reception. We can buy a decent selection of wine down there, and I have an opportunity to take some down from here.

Okay, so how to choose the wine? Our reception meal will likely be a choice of fish or chicken. While it won’t be American-style “Mexican food” it will certainly be influenced by Mexican flavors – maybe Snapper Vera Cruz. So, it will be a little spicier and bolder than a typical chicken or fish dish. I won’t know exactly what the meal selection will be until after I can get the wine sent down there.

Please don’t offer the “Red with meat, white with chicken & fish” formula. I know sometimes a Chardonnay can overpower a meal, so I was thinking a Pinot Gris or Sauvignon Blanc, but haven’t hit on a winner. For red, maybe a Pinot Noir or Red Zin?

I have asked at a couple wine stores, but thought I’d see if I could get any good tips here. I’ve looked online, but it’s not as easy as I thought. Any ideas?
ps: one of the problems is that I’m pregnant and can’t exactly taste wine, except for an occasional sip. My fiance likes wine but just looks at me like a deer in the headlights when I try to talk about "wine pairing."

Technorati Tags: chardonnay, decent selection, deer in the headlights, fiance, fish dish, fish formula, flavors, getting married in mexico, meal selection, mexican food, pinot gris, ps one, sauvignon blanc, sip, snapper, taste wine, vera cruz, wine pairing, wine stores, zin

Should I just stick with plain crackers or are there any specific brands, flavors that go well for a wine and cheese tasting?

Technorati Tags: crackers, flavors, wine and cheese

I’m doing a report for my job and I have most of what I need but am somewhat shaky on a couple of things:

What causes the same varietal -ie: Riesling - to be sweet in one vintage and dry in the next? Is it the aging? The soil? The climate?

Any answers on how vineyards change or enhance the flavors of a particular grape would be helpful. Thanks!

Technorati Tags: climate, flavors, job, riesling, soil, varietal

I have 6 bottles of Boones’ Farm wine (I know, I’m breaking the bank, right?) .. I got them to try some of the flavors, but I don’t want to drink the entire bottle x6, because that would be way to much.. the question I have is do I have to refrigerate them after I open them? I know some people have wine racks just sitting out, but if they’re open, will they loose the taste? How long can they be opened before they taste horrible? I want to go get a wine rack, which kind is best? I like the look of wroght iron ones more then the wood, but is one better? thanks!

Technorati Tags: breaking the bank, flavors, wine rack, wine racks, x6

I am getting married in Mexico and need to choose wine for the reception. We can buy a decent selection of wine down there, and I have an opportunity to take some down from here.

Okay, so how to choose the wine? Our reception meal will likely be a choice of fish or chicken. While it won’t be American-style “Mexican food” it will certainly be influenced by Mexican flavors – maybe Snapper Vera Cruz. So, it will be a little spicier and bolder than a typical chicken or fish dish. I won’t know exactly what the meal selection will be until after I can get the wine sent down there.

Please don’t offer the “Red with meat, white with chicken & fish” formula. I know sometimes a Chardonnay can overpower a meal, so I was thinking a Pinot Gris or Sauvignon Blanc, but haven’t hit on a winner. For red, maybe a Pinot Noir or Red Zin?

I have asked at a couple wine stores, but thought I’d see if I could get any good tips here. I’ve looked online, but it’s
sorry, the question got cut off.

I looked online but can’t find as much help as I thought.

Any ideas?

Technorati Tags: amp, chardonnay, decent selection, fish dish, fish formula, flavors, getting married in mexico, meal selection, mexican food, pinot gris, sauvignon blanc, snapper, vera cruz, wine stores, zin

I just bought a 2004 Novelty Hill Merlot from Columbia Valley.

~harmonious blend of black cherry, raspberry, and mocha flavors comebined with undercurrent of inviting oak.~

I searched their web site wanting to learn more about it, but they only have different wines. Either Merlots from different years, or from a different grape valley. How come? Is my wine rare? How come the one I bought isn’t on there?

Technorati Tags: columbia valley, flavors, harmonious blend, merlot, merlots, mocha, novelty hill, raspberry, undercurrent, wine, wines

Should I just stick with plain crackers or are there any specific brands, flavors that go well for a wine and cheese tasting?

Technorati Tags: crackers, flavors, wine and cheese

I have 5 gal of stawberry wine with a sg of 1.025 the air lock is still bubbling nicely however there is almost 3 inches sediment and lees that have dropped out of the wine since it was transfered into the secondary 3 weeks ago. What is the chance the I will get off flavors from leaving the wine on the sediment or get a stuck fermentation from racking it?

Technorati Tags: air lock, fermentation, flavors, sediment, sg, wine