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Wednesday, May 11, 2005

WINO FOREVER! 

Here with a Loaf of Bread beneath the Bough,
A Flask of Wine, a Book of Verse – and Thou
Beside me singing in the Wilderness –
And Wilderness is Paradise enow.
– Omar Khayyam, The Rubaiyat

Ah wines! And just where and how does one begin to talk about these greatest of mankind's creations? Does one begin with the aroma or the bouquet? From the grape's origin or its colour? With the viticulturalist or the vinification (…and in case you need to expand on your wine vocab, a 'viticulturalist' is a wine maker and 'vinification' is the production technique…)? Bar and Beverages Expert, SANDEEP VERMA tells FnL readers that the best way to get started is to simply sip a cupful and let the full flavour of the wine roll off one's palate!

These are traditionally drunk either before or after a meal, which is why there are two distinct varieties of fortified wines – Aperitifs and Dessert Wines. They also contain more alcohol than other varieties of wine. Aperitifs, such as Vermouth, are taken as appetisers and are made by steeping aromatic herbs in sweet wines. Popular aperitif brands are Martini, Campari, Dubonnet and Cinzano, while Sherry, Port, Madeira and Marsala are some of the more popular dessert wines.

Martini Rosso
Vermouth
Produce of Italy; 750ml

Harveys Bristol Cream
Sherry
Produce of Spain; 750ml

  • TABLE WINES
Table wines, also called natural wines, are usually had with meals. With as little as 7 to 14 percent alcoholic content, these can be further classified into Red, White and Rosé Wines. They range in taste from sweet to very dry, and account for the bulk of all wine production in the world. In making red wine the skin of grapes are used too, but in white wine only the grape juice is used. This gives white wines their light and fruity quality while red wines are heavier. The pretty pink rosé wines, very pleasant for picnics and other fun occasions, are made by leaving the skins of red grapes in the juice for a short time.

Red Wines:
Robert Giraud; Cépages
Cabernet Sauvignon, Vintage 2001
Produce of France; 750ml

Baron de Mornag
Cuvée Prestige
Produce of France; 750ml

Carlo Rossi
California Red
Produce of USA; 750ml

Jacob's Creek
Shiraz Cabernet, Vintage 2002
Produce of Australia; 750ml

Sula Vineyards
Cabernet Shiraz, Vintage 2002
Produce of India; 750ml

Riviera, Chateau Indage
Red Wine
Produce of India; 750ml

White Wines:
Blason Timberlay
Bordeaux, Vintage 1999
Produce of France; 750ml

Robert Giraud; Cépages
Chardonnay Colombard, Vintage 2002
Produce of France; 750ml

Barton & Guestier
Chablis, Vintage 2003
Produce of France; 750ml

Robert Giraud; Cuvée Giraud
White Table Wine
Produce of France; 750ml

Carlo Rossi
California White
Produce of USA; 750ml

Wolf Blass
Chardonnay, Vintage 2002
Produce of Australia; 750ml

Jacob's Creek
Semillon Chardonnay, Vintage 2003
Produce of Australia; 750ml

Rosé Wines:
Mateus
Mateus Rosé
Produce of Portugal; 750ml
  • SPARKLING WINES
Champagne is the best known sparkling wine, named from the region of France where it was first made in the 18th century by the Benedictine monk, Dom Pierre Perignon. Sparking wine from anywhere else but the Champagne region of France is simply called 'sparking wine' - Asti Spumante is an Italian sparkling wine; Sekt is from Germany; and Cordon Negro Frexinet comes from Spain. Sparkling wines have an alcohol content similar to table wines, and go through a double fermentation and carbonation process - hence their effervescent or bubbly quality.

Sparking Wines:
Moët & Chandon
Cuvée Dom Pérignon, Vintage 1992
Produce of France; 750ml

Vve Pelletier & Fils
Champagne
Produce of France; 1.5l

Laurent Perrier
Champagne
Produce of France; 750ml

GH Martel & Co.
Champagne
Produce of France; 750ml

Blue Nun
German Sparkling Wine with 22 Carat Gold Leaf
Produce of Germany; 750ml

Henkell Trocken
Dry Sekt
Produce of Germany; 750ml

Chateau Indage
Marquise de Pompadour
Produce of India; 750ml

Published in IMAGES FnL, April'05

# posted by Diya : 10:17 PM
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