We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Drink red wine all summer long
It’s summertime, and the living is easy. But if you’re a hard-core, big-red drinker, the July and August heat can sometimes make your wine choices a little challenging. Here’s our red hot summer list.
DONELLI Lambrusco di Sobara non vintage (Emilia-Romagna, Italy) $15
When you want a little bit of bubble, dark and lush lambrusco should be your pick. It’s cool and sparkly, dry with red berries aromas, and a hint of cola. Pairs well with sunshine and summer heat.
AFROS Vinhão 2009 (Vinho Verde, Portugal) $15
You’ve probably tried white vinho verde, but perhaps not red. This extremely dark plum-colored red is fresh, tart, spritzy and fruity and best served chilled.
CHATEAU SEGONZAC 2011 (Blaye Cotes de Bordeaux, France) $20
A perfect breezy bordeaux when steak or chicken is on this grill. Has with notes of ripe black plum and dark berry fruit. It’s priced right for a crowd, too.
CARUSSIN ASINOI Barbera d’Asti 2011 (Piedmont, Italy)$17
This is the wine for your summer cheeseburger or hot dog hot off the grill. It’s got a hint of smoke and notes of plum, and it’s just plain delicious.
LITTLE J Red 2010 (Western Cape, South Africa) $9
Priced right, this refreshing mostly merlot blend comes from Paarl, South Africa’s most important wine region. It is perfect for sitting on a blanket on a warm summer day. This wine pairs with any summer fare and holds up against hearty meats, but also works as a stand-alone.
ZIN 91 Old Vine Zinfandel 2011 (Paso Robles, Calif.) $12
It would be a bold move to put this in the cooler for the beach, but a perfect match for an evening of grilling ribs.
Click here for more from The Daily Sip.
Wine Guide: The Best 10 Romanian Red Wines
The geographical position, temperate-continental climate, hot summers and cold winters, sun exposure, history and tradition are solid arguments for the production of high-quality Romanian wines with controlled designation of origin (‘denumire de origine controlată’ or DOC). And their quality is obviously reflected in the multitude of styles, grape varieties and aromas.
The quality of Romanian red wines has increased tremendously over the past few decades, offering us in certain vintages (millésime), unforgettable masterpieces.
Also worth mentioning are the unique grape varieties such as Fetească Neagră, Băbească Neagră, Negru de Drăgăşani, Novac or Cadarcă, which are rewriting the history of Romanian wine. And their description almost requires a new wine explanatory dictionary or maybe even a special decanter dedicated to Romanian wines.
What is Glühwein?
Glühwein is mulled – or spiced – wine, traditionally served up at Christmas markets in Germany.
To make Glühwein, red wine is simmered with warm winter spices like cinnamon and cloves, sweetened with sugar, and balanced with a bit of citrus.
There are many names and variations served at Christmas markets all across Europe. Glogg, wassail, mulled wine, hot wine … or, of course, Glühwein – which literally translates to “glow wine.” Makes sense to me! (Where I learned that and more about the history of Glühwein can be found here.)
In our house back here in the U.S., we call it Glühwein because the first time we tried mulled wine, it was a Glühwein. And … it was in a German theme town in our state, right here in the U.S. (Hangs head in shame.)
I know, I know. I wish we had an incredible story about a decades-ago wintertime stroll at an actual European Christmas Market. And that’s definitely a post-pandemic life goal.
Instead, our mulled-wine story took place several years ago on a frosty evening as we strolled the shops of Leavenworth, Washington. We ducked into a wine tasting shop and came out with our mittens wrapped around a warm mug of steaming, intoxicating goodness that warmed us from our noses to our toes.
And we’ve been recreating and refining our own Glühwein recipe back at home ever since. We love it, our guests love it, and I hope you don’t mind me sharing our recipe with you even though our experience – and recipe – might not be the most authentic you’ll find.
Get some faux ice cubes and fill the bottom of your drink dispenser with them, just up to the nozzle. This will prevent any fruit pieces, etc. from clogging the nozzle and keep your drinks flowing nicely! Find them on Amazon.
If kept refrigerated or chilled, it will last for a few days. But it is best enjoyed the day its made.
I hope you’re sipping on sangria and enjoying the flavors! Please take a moment to leave a star rating and share on social media using the hashtag #afarmgirlskitchen
A Red Hot Recipe Paired With Red Wine
Red wines are often paired with heavier meats and other rich dishes. While such combinations are classic, what about lighter, healthier options that can still stand up to the bolder taste and tannins that characterize many red wines?
What&rsquos Red Hot With Red Wine?
We&rsquove asked our experts in both winemaking and cooking to help us answer the question of pairing red wines with lighter, healthier fare. Turns out, it&rsquos easier than we thought&mdashand even more delicious!
&ldquoIf you want to pair wine with burgers, our Biltmore Cabernet Sauvignon is an excellent choice,&rdquo said winemaker Sharon Fenchak, &ldquoand since this recipe features ground beef, our medium-bodied Cab, which is fruity, nicely balanced, and features soft tannins, should be well-matched with the dish.&rdquo
Estate chefs agree with Sharon, and like the ease of this recipe that makes it perfect for a quick lunch or a weeknight dinner.
Red Hot Lettuce Wraps
1 pound lean ground beef
½ cup prepared hot red pepper jelly
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 (8-ounce) can water chestnuts, drained and finely chopped
1 cup chopped green onions (white parts and about 2 inches of green parts)
2 teaspoons Asian sesame oil, optional
16 lettuce leaves such as Boston, Bibb, or butter
Cook turkey or beef in a large, heavy skillet over medium heat until browned, stirring to crumble. Pour off any fat from skillet. Add pepper jelly, soy sauce, rice vinegar, water chestnuts, green onions, and sesame oil, if desired cook, stirring frequently, until mixture is hot and onions just begin to wilt, 2 or 3 minutes.
Arrange lettuce leaves around outer edge of a large serving platter and spoon meat mixture into center.
Guests can spoon a portion of the meat into a lettuce leaf and wrap like a burrito.
Tip: try this recipe as an appetizer at a wine tasting party and see what other Biltmore Wines pair well with it.
Red Wine Type Chart: From Light to Full Bodied
Gamay is a great example of a light bodied red wine and a more affordable cousin to pinot noir. It's an accessible and aromatic wine produced around the world in cool climate countries like Canada, Switzerland, New Zealand and France, with plenty of red berries and dark fruit on the nose.
Gamay's more elegant cousin, pinot noir is a popular and versatile light to medium bodied wine also produced around the world in countries including US, France, Italy, Germany, Australia and New Zealand. It's packed with red fruits like raspberries and cherries on the nose and delivers a long smooth finish on the palate.
Moving up the scale into medium bodied wines, Nebbiolo is a fine example, found in Mexico, US, Piedmont in Italy and Australia. Nebbiolo might look like pinot noir in a glass but it delivers more complexity than it first presents, with cherry and raspberry and almost herbaceous flavours supported by robust tannins and high acidity.
Another medium-body wine, Carnigan, has fruit-forward flavours and a balanced profile that can pair well with bold dishes or subtle ones. It is at its best when paired with rich poultry dishes such as turkey or duck. It is mostly produced in Southern France.
Cabernet franc also falls in the middle of the spectrum, but is set apart by its higher acidity, which means it can pair well with dishes containing tomatoes, vinegars, beans, or lentils. It most likely originated in France’s Basque Country.
Merlot brings us up to the next rung in the ladder of fullness, with ebullient black cherry notes that pair well with lamb, veal, or goat cheese. The flavour profile of this versatile wine can vary based on where the grapes are grown: France, Italy, Chile, California, or even China.
Medium-full tempranillo is synonymous with Spain, specifically the La Rioja winemaking region. The wine can age to up to 20 years in oak. Its more mature varieties pair well with meaty dishes like gourmet burgers, while younger versions pair well with pastas or roasted peppers.
Shiraz or syrah is another popular medium to full bodied all round favourite produced in both new and old world wine producing countries, from the US and Australia to Spain and France. Expect plenty of dark fruit and pepper and firm tannins in a glass from this bold ruby hue coloured wine.
And finally, Malbec is a wonderful example of a world famous full bodied red wine. It's produced in Chile and France, but Argentina leads the production of the grape. It's an easy drinking medium tannin wine presenting fruits like black cherry, pomegranate, plum and raisin.
How is Rosé Made?
Rosé sits in the middle of the white-red wine spectrum.
Many people mistakenly think that rosé is a blend of finished red and white wines. It is not. In fact, in France, such practice is illegal - except in the Champagne region. And even there, this blending is rarely used.
Rosé is instead made by altering or shortening a key step in the making of red wine - the "grape skin contact" stage. The winemaker incorporates the red-color of grape skins during winemaking, and stops that process before it fully goes to red-wine levels.
Here's the thing -- nearly all grape varietals yield clear juice. The color in nearly all wines comes from the skins, not the juice. With a rose, the color usually comes from grape-skin-contact with the juices, but the process is aborted (and skins removed) before it would qualify as a red wine:
- Red grapes are lightly crushed and left to macerate with their red skins for a while (typically 1-3 days.)
- When the winemaker is happy with the color of the rosé, he/she removes the skin, pips and stems from the tank.
- If the winemaker wishes to add more tannin and color, some of the pink juice from the solid-mass "must" is removed, which intensifies the red wine notes and tannin.
As a result, a great Rosé has the body of a red wine. But it's served chilled, and is extremely refreshing.
Common varietals used are Grenache, Pinot Noir, Zinfandel and Tempranillo. The most common terms used to describe the flavor profile are grapefruit, strawberry, raspberry and blackberry.
RULES OF THUMB TO FOLLOW
Aside from the voluble variables, there are some solid rules of thumb to follow. They read a lot like wine rules for poultry and meat pairings. That is to say that “generally this with that“ wine pairings:
- The lighter the color of the produce, the lighter the style of wine should be.
- Mind you, while this doesn’t mean that food and wine colors have to match, usually lighter colored wines do match up better with lighter colored foods. The same goes for the deeper spectrum end of the rainbow.
A well-made Margarita is pure joy. That synergistic combination of earthy tequila, tart lime and sweetener (usually orange liqueur or agave nectar) hits all the right notes. But when you crave a more impish cocktail, the Devil’s Margarita is here for you. And you don’t have to wait until Halloween to drink it.
This tasty twist on the classic updates the traditional formula with a float of red wine—ideally a fruity medium-bodied wine such as cabernet franc—which adds a dash of depth and color. The Devil’s Margarita isn’t the only cocktail to request a red wine float. The New York Sour, which is a Whiskey Sour topped with red wine, dates to the late 1800s and is another pleasant means of mixing spirits with wine. So, this Margarita is in good company.
The recipe calls for agave-forward blanco tequila. The unaged expression lends notes of citrus and pepper, absent any of the oaky vanilla and caramel flavors found in aged varieties. Fresh lime juice is key to any good Margarita, so be sure that’s on your grocery list. And rather than orange liqueur or agave nectar, you will sweeten this drink with simple syrup to allow the other ingredients to shine.
Pro tip: Skip the salted rim. It’s a nice addition to most Margaritas, but in this case it clashes with the wine’s acidity. Plus, it looks too much like a halo for this devilish drink.
Looking for a vegan canned wine? Here’s some good news: Union Wine Co.’s Underwood pinot noir (bottles and cans) is vegan! Get yours online or in most Trader Joe’s stores.
This New Zealand–based winery’s current owner is a third-generation winemaker. With that type of experience, you can’t lose. (Check out the winery’s Natural Wine Co. line for fresh “New World”–style wines.)
Check out our vegan beer guide, too!
Want to encourage friends or family members to adopt a healthier and more compassionate lifestyle? Order them copies of our free vegan starter kit today.
Please use this guide only if you are of legal drinking age and always drink responsibly.
Watch the video: UNBOXING - My August 2021 Scentsy Order. Katie Kraves (May 2022).