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All Wine Storage Blog Posts (Page 3)

  1. Red Wine Sangria

    Red Wine Sangria

    When you're deep into winter, when temperatures dip low and frost covers the ground...ok, we're in San Diego, but give us a break: it's only been in the 60s this week!  Regardless of just how cold it is where you are, this is the time of year when you start to crave the fresh and wonderful flavors of summer:  juicy...
  2. How to Decant Wine

    How to Decant Wine

    So you've got an old bottle of Cabernet Sauvignon that's been aging in the cellar for years.  You think that dinner party Friday night might be the perfect time to show it off to your guests.  But let's do it right, shall we?  There's no sense in carefully aging a bottle for years if you're just going to plop it...
  3. The Great Cork Debate: Natural vs. Synthetic vs. Screw Cap

    The Great Cork Debate: Natural vs. Synthetic vs. Screw Cap

    For the wine consumer, the Great Cork Debate is nothing if not confusing.  "Experts" sound off about the pros of one and cons of the other, often in complete contradiction with other "experts".   It's easy to find yourself bewildered to immobility in the middle of a wine shop, a natural corked wine in your left hand, a synthetic corked...
  4. A Guide to Food and Wine Pairing

    A Guide to Food and Wine Pairing

    Wine lovers are often foodies too, and for them, there is nothing more satisfying than a wine perfectly matched to a dish, complementing and enriching the flavors of the food.  Such a meal is truly one of life's great pleasures, feeding both the stomach and the soul.  But with so many wines and so many dishes to choose from, forming...
  5. Wines for Winter

    Wines for Winter

    Last time on the VC blog, we talked about how to pair wine and food.  That got me thinking about the kind of foods I've been craving and cooking this winter: hot soups, hearty braises served over polenta, and rich pear tarts.  The rich comfort foods of winter definitely call for wines that can stand up to deep flavors.  When...
  6. The Top Ten Wine Tasting Terms

    The Top Ten Wine Tasting Terms

    The top ten most common wine tasting terms, and how to use them correctly: Aroma: Since the human tongue is limited to detecting the five primary tastes of sour, sweet, bitter, salty, and umami, the aroma of wine is primarily detected through smell.  This is why we smell wine before drinking it; by both smelling and tasting, we allow our...
  7. Wine and Chocolate: The Perfect Valentine's Day Gift

    Wine and Chocolate: The Perfect Valentine's Day Gift

    To all you boyfriends and husbands out there: it's that time of year again.  Valentine's Day is fast approaching, which means that you'd better get thinking about what you're going to give the lovely woman in your life.  Sure, there are the old standbys like a dozen roses or a nice dinner out, but the gift that will truly wow...
  8. Wine Profile: Pinot Noir

    Wine Profile: Pinot Noir

    Maya: You know, can I ask you a personal question, Miles? Miles: Sure. Maya: Why are you so into Pinot? I mean, it's like a thing with you. Miles: Uh, I don't know, I don't know. Um, it's a hard grape to grow, as you know. Right? It's uh, it's thin-skinned, temperamental, ripens early. It's, you know, it's not a...
  9. Wine Preservation: What to do with That Open Bottle

    Wine Preservation: What to do with That Open Bottle

    Tightly sealed, a bottle of wine can keep for years.  In fact, if you've been reading this blog you know that many times, the best thing you can do for your bottles is to let them hang out in your cellar for a few years.  Wine slowly improves with age, in part because of a minimal exposure to a small...
  10. Wine Review: 2007 Juan Gil Jumilla Red at Costa Brava Restaurant

    Wine Review: 2007 Juan Gil Jumilla Red at Costa Brava Restaurant

    If you live in San Diego and love good wine, you probably steer clear of Pacific Beach.  And I don't blame you.  Garnet Avenue, with its tattoo spots, smoke shops, and hordes of unruly college kids, isn't the most obvious location for a great wine spot.  But lucky for those of us who live in PB for the affordable housing...
  11. Wine Profile: Chardonnay

    Wine Profile: Chardonnay

    As the days start to be sunnier and the nights begin later and later every day, I start to long for the things that say 'spring' to me, like asparagus, apricots, and sandals.  And after months of craving nothing but Cabernet and Pinot Noir, I start to want something different: something light enough to remind me of the sun, and...
  12. Chilling: It's Not Just for White Wine

    Chilling: It's Not Just for White Wine

    So everyone knows that you're supposed to serve white and sparkling wine chilled.  But red is supposed to be served at room temperature, right?  Wrong.  Red wine tastes best served at a temperature between 55º and 65º.  The average room temperature is 70°: great for lounging around without your jacket, bad for red wine. But what's the big deal?  Why is...
  13. Wine Profile: Chianti

    Wine Profile: Chianti

    Chianti used to be regarded as an inferior wine.  But in the last 40 years, this simple red has undergone what might be bigger changes than any other varietal out there.  Chianti is made mostly from Sangiovese grapes: one of the hardest kinds of wine grapes to grow.  In the past, growers over-cut the Sangiovese vines, and also mixed the...
  14. A Few More Wine Terms

    A Few More Wine Terms

    Here's a new installment to our wine lexicon.  If you missed the first one, "The Top Ten Wine Tasting Terms", check it out now. Acetic: When the alcohol in wine oxidizes, it turns into acetic acid.  The common name for acetic acid?  Vinegar.  All wine has some amount of acetic acid, but too much means that the wine has gone...
  15. 10 Wine Terms

    10 Wine Terms

    Oaky: Many wines are aged in oak barrels.  Over time, the barrels impart a scent of freshly sawn oak to the wine.  An "oaked" wine can have a variety of different aromas, depending on the age of the barrels.  New barrels contribute stronger flavors to the wine.  Oak aging can give wine characteristics called "toasted," "roasted," or "smoky," tastes that...
  16. Wine Profile: Sangiovese

    Wine Profile: Sangiovese

    Ahh, Sangiovese.  Despite its delightfully Italian name (which, incidentally, gives you a great opportunity to do your best Godfather impression), Sangiovese is a great wine that has been loved for a long time.  The first literary reference to Sangiovese was made in 1722, but it is most likely much older than that. Sangiovese is a bit similar to Chianti, because...
  17. 6 Things You Should Know About “Green” Wine

    6 Things You Should Know About “Green” Wine

    Unless you've been living under a rock for the past decade, you know about the "green" revolution.  If you're interested how the eco-movement affects your wine, read on. 1.  What does "green" really mean? "Green" is a pop culture term, so it doesn't have an "official" or standardized meaning.  Though you can usually count on "green" wineries to at minimum...
  18. Wine for St. Patrick's Day

    Wine for St. Patrick's Day

    Sure, the traditional beverage of St. Patrick's day is beer.  Usually it's a frothy pint of Guinness.  And if it's not Guinness, it's most likely dyed green.   And there are some who love their St. Patty's day beer and wouldn't consider parting with it for anything.  But others, faced with a pint glass of green beer, would prefer to...
  19. Wine Profile: Riesling

    Wine Profile: Riesling

    Along with Chardonnay and Sauvignon Blanc, Riesling is considered one of the world's greatest white wines.  Riesling has a long history, even for a wine: it has been produced for at least 600 years.  Rieslings are highly versatile: they cover a widerange from dry, crisp wine perfect for a spring picnic, to  highly sweet dessert wines with complex, unctuous flavors. Riesling...
  20. 7 Wine Myths Debunked

    7 Wine Myths Debunked

    1.  Uncorking the bottle before  service improves the wine. It's true that aeration before service does improve some wines.  But studies show that the neck of a wine bottle is too narrow to allow enough oxygen to get in contact with the wine to make any detectable difference in the taste and aroma.  If you want to aerate your wine...

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