This is a great video with Valentine's Day fast approching.
Wine Tip: Chocolate and Wine Pairing Video Wine Tips News & Feature
Showing posts with label Holidays. Show all posts
Showing posts with label Holidays. Show all posts
Sunday, January 3, 2010
Wednesday, December 16, 2009
Best Budget Wines for the Holidays
1. Robert Mondavi Woodbridge Cabernet (California) 2008
2. Red Diamond Merlot (Washington) 2007
3. Mark West Pinot Noir (California) 2008
4. Columbia Crest Grand Estates Chardonnay (Washington) 2007
5. Smoking Loon Syrah (California) 2007
6. Ecco Domani Pinot Grigio (Italy)2008
7. Cupcake Malbec (Argentina) 2008
8. Freixenet Sparkling Cordon Negro Brut (Spain)
9. St. Michelle Columbia Valley Gewurztraminer (Washington)2008
10. Pacific Rim Sweet Riesling (Washington) 2008
2. Red Diamond Merlot (Washington) 2007
3. Mark West Pinot Noir (California) 2008
4. Columbia Crest Grand Estates Chardonnay (Washington) 2007
5. Smoking Loon Syrah (California) 2007
6. Ecco Domani Pinot Grigio (Italy)2008
7. Cupcake Malbec (Argentina) 2008
8. Freixenet Sparkling Cordon Negro Brut (Spain)
9. St. Michelle Columbia Valley Gewurztraminer (Washington)2008
10. Pacific Rim Sweet Riesling (Washington) 2008
Sunday, December 6, 2009
Having a party check out this great tip!
How much is enough?
When serving wine, plan on ½ of a bottle per person per two-hour period. Keep in mind that each 750 milliliter bottle of wine provides 5 servings of 5 ounces each. However, if your event begins before 5 pm, or if you also plan on serving liquor or beer, plan ½ of a bottle per person for a three-hour period. If you are serving bar drinks, you should allow 1 ½ ounces per drink per hour per guest, about 16 drinks from a 750 milliliter bottle (fifth). For mixers like tonic and ginger ale, one quart per three people is a good idea. As for serving beer, allow 12 ounces per guest for every half an hour. If your guests will be serving themselves, plan for 10% more.
Please be a responsible host and keep your beverages in moderation, planning for designated drivers whenever necessary.
When serving wine, plan on ½ of a bottle per person per two-hour period. Keep in mind that each 750 milliliter bottle of wine provides 5 servings of 5 ounces each. However, if your event begins before 5 pm, or if you also plan on serving liquor or beer, plan ½ of a bottle per person for a three-hour period. If you are serving bar drinks, you should allow 1 ½ ounces per drink per hour per guest, about 16 drinks from a 750 milliliter bottle (fifth). For mixers like tonic and ginger ale, one quart per three people is a good idea. As for serving beer, allow 12 ounces per guest for every half an hour. If your guests will be serving themselves, plan for 10% more.
Please be a responsible host and keep your beverages in moderation, planning for designated drivers whenever necessary.
Sunday, November 29, 2009
Opening and Serving Wine
Not long ago, I was watching the Fine Living Network on television. I came across an interesting program on opening and serving wine. Although this could be elementary for some of us, I thought it was a good review on the basics of temperature, glassware, pouring technique, and sediment.
It is pretty much standard knowledge to serve white wines chilled and red wines room temperature. The best temperature for white is cool, but not icy cold because you lose a lot of the flavor of the wine. Red wine is just the opposite, and should be served room temperature. If you serve it too cold you do not get to taste the all flavors or smell all of the aromas. Then again, if it is too warm, the wine has a dominate taste of alcohol.
Years ago, when the salesman came in to the store to sell us Riedel glassware; I thought that a glass was a glass was a glass. Then we did a taste test pouring the same wine in three different shaped glasses. Out of each glass the wine tasted different. Crazy but it is true. There is no question that the shape and dimensions of glasses changes the way wine tastes.
This pouring technique was new to me. Such a simple little trick to prevent a lot of stained table clothes. When you are about to stop pouring the wine into the glass, you should give the bottle a quick little twist and tip upright. This helps to ensure a drip less pour.
The last basic of wine serving is dealing with the sediment. Sediment usually comes from stored red wine. It does not mean the wine is bad. The wine is well aged and usually good. The substance is not pretty to see or pleasant to taste so it is important to decant the wine, separating the wine from the sediment. Let the wine set in the bottle upright for a couple days, carefully open the bottle and pour the wine in a decanter, watching to stop pouring before the sediment pours into the decanter.
By Lynn Schieffer (Wine and Spirits Manager)
It is pretty much standard knowledge to serve white wines chilled and red wines room temperature. The best temperature for white is cool, but not icy cold because you lose a lot of the flavor of the wine. Red wine is just the opposite, and should be served room temperature. If you serve it too cold you do not get to taste the all flavors or smell all of the aromas. Then again, if it is too warm, the wine has a dominate taste of alcohol.
Years ago, when the salesman came in to the store to sell us Riedel glassware; I thought that a glass was a glass was a glass. Then we did a taste test pouring the same wine in three different shaped glasses. Out of each glass the wine tasted different. Crazy but it is true. There is no question that the shape and dimensions of glasses changes the way wine tastes.
This pouring technique was new to me. Such a simple little trick to prevent a lot of stained table clothes. When you are about to stop pouring the wine into the glass, you should give the bottle a quick little twist and tip upright. This helps to ensure a drip less pour.
The last basic of wine serving is dealing with the sediment. Sediment usually comes from stored red wine. It does not mean the wine is bad. The wine is well aged and usually good. The substance is not pretty to see or pleasant to taste so it is important to decant the wine, separating the wine from the sediment. Let the wine set in the bottle upright for a couple days, carefully open the bottle and pour the wine in a decanter, watching to stop pouring before the sediment pours into the decanter.
By Lynn Schieffer (Wine and Spirits Manager)
Sunday, November 22, 2009
Lynn's Holiday Gathering Hints
Having a little dinner party? Here are some suggestions. When buying wine for a sit down dinner figure 3 glasses per person for the whole evening. One 750 ml bottle has 5-5oz servings in it, so for your dinner party for 4 you will need 3 bottles of wine.
It will take 1.5 hours to chill down your white wine in the refrigerator, 40 minutes in the freezer, or 20 minutes in a ice/water bath.
Do you want to take wine to someone’s house for a dinner party? There are a few things you should know first, what food is your host serving, think about how much money you want to spend, then head to Hy-Vee Wine & Spirits and ask our wine specialists for help to pick out the best wine for your special night.
It will take 1.5 hours to chill down your white wine in the refrigerator, 40 minutes in the freezer, or 20 minutes in a ice/water bath.
Do you want to take wine to someone’s house for a dinner party? There are a few things you should know first, what food is your host serving, think about how much money you want to spend, then head to Hy-Vee Wine & Spirits and ask our wine specialists for help to pick out the best wine for your special night.
Sunday, November 15, 2009
Holiday Wine & Food Paring
During the holiday season we often find ourselves planning gatherings, using our holiday dishes, making wonderful food and then stumped as to what kind of wine to serve.
I have some suggestions for you below. You might consider slipping the list in your pocketbook or wallet so it is handy next time you are in shopping at Hy-Vee.
Lynn’s Wine Pics
Beef
o Cline Cashmere
o Cono Sur Cabernet
o Sterling Vintners Merlot
o Beringer Founders Cabernet
o Red Diamond Merlot
o Manyana Tempranillo
o Yellow Tail Shiraz
Poultry
o LaCrema Pinot Noir
o Barefoot Pinot Noir
o Toasted Head Chardonnay
o Banrock Station Chardonnay
o St. Michelle Gewurztraminer
o Fetzer Gewurztraminer
Ham
o Cavit Pinot Noir
o Robert Mondavi Pirivate Select Pinot Noir
o Relax Riesling
o Forest Glen White Merlot
o J Lohr Gamay
o Beringer White Zinfandel
Desserts
o Rosenbluem Desiree
o Sutter Home Moscato
o Fonseca Bin #27 Port
o Martini & Rossi Asti
o Mionetto Rocecco
o Ballatore Gran Spumante
I have some suggestions for you below. You might consider slipping the list in your pocketbook or wallet so it is handy next time you are in shopping at Hy-Vee.
Lynn’s Wine Pics
Beef
o Cline Cashmere
o Cono Sur Cabernet
o Sterling Vintners Merlot
o Beringer Founders Cabernet
o Red Diamond Merlot
o Manyana Tempranillo
o Yellow Tail Shiraz
Poultry
o LaCrema Pinot Noir
o Barefoot Pinot Noir
o Toasted Head Chardonnay
o Banrock Station Chardonnay
o St. Michelle Gewurztraminer
o Fetzer Gewurztraminer
Ham
o Cavit Pinot Noir
o Robert Mondavi Pirivate Select Pinot Noir
o Relax Riesling
o Forest Glen White Merlot
o J Lohr Gamay
o Beringer White Zinfandel
Desserts
o Rosenbluem Desiree
o Sutter Home Moscato
o Fonseca Bin #27 Port
o Martini & Rossi Asti
o Mionetto Rocecco
o Ballatore Gran Spumante
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