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Wine Center on Snooth

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  • My Mom gave me this Kevin White. What a delight!41% Grenache40% Mourvedre19% SyrahMedium-high aromatic intensity. I could smell the jam pouring out of the glass when I carried it into the kitchen. Red cherry, red plum, strawberry and cranberry aromas. Fat, slow and bloody legs (14.5% alcohol!) Beautiful color. Deep, dark purple. The wine is opaq... Read More

    Forum post in the topic Whatcha drinking tonight?


  • "Now, if we wait a bit, I'm sure someone will jump in here with a different view."Glad to see the conditioned response, Mark!There is not a single wine I've had in my lifetime (and there've been quite a few) that has been better drunk right after opening than letting it breathe for a time.You don't need to decant, just open the bottle, and let i... Read More

    Forum post in the topic Whatcha drinking tonight?


  • Sandra and I enjoyed the evening last night at The Kennedy Center Opera House, but this time we were there for a Washington National Opera (WNO) rehearsal, where previously the only rehearsals we had heard were by the National Symphony Orchestra (NSO).  I was worried a bit that this would be like a few of the NSO rehearsals, where they suddenly ... Read More

    Forum post in the topic Weekday Wines


  • Virginia Tech University has joined with Northern  Virginia Community College and the Loudoun County  town of Purcellville to begin a cooperative study of the possibility of starting a research center  which would focus on grapes and winemaking, according to a report this past week by Collegiate Times reporter Joy Nystrom. As the top wine produc... Read More

    From the article Hokies Say Okey-Dokey to Virginia Wine Research


  • It may be the smallest of elements which have the biggest impact on flavor. A team of researchers from the Polytechnic University of Madrid and Spain's Forest Research Center have proposed that certain wine flavors can be imparted by a special yeast, potentially saving winemakers barrels of money in savings. “The new methodology will allow us to... Read More

    From the article Bye Bye Oak Barrel: Spanish Sleuths Discover Aroma Yeast


  • Bow down to bacteria. A duo of scientists at Germany's University of Freiburg and their colleagues may have found a bacteria which reduces sulfites, a preservative popular in the production of wine and other food products. “The biochemists … characterised a bacterial enzyme that reduces sulfite up to one hundred times faster than any other enzym... Read More

    From the article So Long, Sulfites: Researchers Fine-Tune Preservative Alternative


  • Actually a redwood. They could mill it on site and build a real nice deck for the Teen Center that the tree thankfully didn't fall on.BTW, Al will be right over... Read More

    Forum post in the topic Need advice for sparkling...


  • If you're looking to impress a Valentine's Day date with cocktails that have a romantic twist to them, I've got you covered. Most of these cocktails are classics that elicit this holiday's charm via name, history...or the simple fact that they're red and delicious. The Blood & Sand is a heavy, dark hitter probably best for the end of the evening... Read More

    From the article Superlative Love-Centric Cocktails


  • OT,Can you guys use some deer down there?  Victoria is overrun with them.  RIGHT in TOWN.  I live right in the center of the city and they're all over the place.  It's actually becoming a problem because they aren't afraid of traffic or people.  Read More

    Forum post in the topic Need advice for sparkling...


  • I'm putting together a blind tasting of sparkling wines, ideally with all four methods of sparkling wine production represented.Trà linh chiThere are, of course, lots of examples of traditional method sparkling wines to choose from (Champagne, Cava). Same goes for the Charmat method wines (Prosecco).Where I need suggestions is the transfer metho... Read More

    Forum post in the topic Need advice for sparkling...


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