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If you are like most wine collectors – or just those who like to have a glass of wine with their meals – the purchase of a wine refrigerator is a good investment!  Those folks who drink wine regularly know that wine tastes best when chilled to its appropriate temperature.  Unfortunately, storing and chilling your wine collection in a home refrigerator is not a good idea because traditional refrigerators do not maintain proper temperature and humidity necessary for wine storage.  Other options such as storage in a kitchen pantry or cabinet is not feasible since storage conditions can fluctuate which will cause the quality of the wine to deteriorate and cause spoilage.  Another point to consider is that fine wine needs to be stored horizontally to keep the cork moist, and this is only possible with a special wine bottle refrigerator that allows this type of storage.

In case you’re a novice with wines and are looking to buy your first refrigerator, let’s review the ideal wine storage temperatures.  The ideal temperature for storing and cooling wines is 55 to 58 degrees Fahrenheit.  The best serving temperatures vary somewhat based upon the specific wine:  champagne and sparkling wines 53-57 degrees F; light red wines 54-57 degrees F; rich red wine and full-bodied vintages 59-68 degrees F; light red 54-57 degrees F.  When you are considering which refrigerator to purchase, make sure to take into account these temperatures and what type of wine you prefer in order to be able to select the best refrigerator for your needs.

Another important consideration when selecting a wine fridge is humidity.  To maintain the best taste, wine must be stored at humidity levels of around 70% RH.  This humidity level will assure that the cork will not dry out and that oxygen will not penetrate the wine bottle and cause the wine to spoil.  Wine refrigerators keep humidity constant, providing optimal storage conditions for your fine wines.

Last but not least, another factor you must consider when choosing your wine refrigerator is your budget.  If your budget is limited, consider purchasing a small wine cooler (such as a compact 12-bottle fridge) which is the ideal way to get started if you have only a few bottles you want to store.  There are many models to choose from which will provide you years of enjoyment.  Of course, if your wine investment/hobby is more serious and your budget is less restrained, you can select a refrigerator that will easily store 200 or more bottles.

Buying a wine refrigerator to preserve your fine wines and champagnes is a wise investment.  Everyone from the beginner wine enthusiast to the seasoned wine taster will benefit from ideal wine storage.

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We all associate sparkling wine and champagne with joyous celebrations. However, recently, many people have recognized that sparkling wine can provide a bargain accompaniment even for an everyday meal.

Making Sparkling Wine and Champagne

If you see the words ‘traditional method’ or ‘methode traditionelle’ on a bottle of champagne or sparkling wine, then it has been made using the methods originally developed in the Champagne region of France.

The first step in making sparkling wine is to create a base wine that is very acidic. Secondly, the base wine is put in a bottle with some extra yeast and sugar and sealed. A word of warning, if you are planning to make your own, the seal must be VERY strong as the build-up of carbon dioxide can be extremely powerful!

Finally, the bottle needs to be tipped forwards so that the sediment sinks into the neck of the bottle. In traditional champagne houses, the bottles are turned daily and tapped for a period of up to three months to remove the sediment. However, the more modern approach is to freeze the neck, release the sediment and then re-cork the bottle.

Champagne Uncovered

Only wines produced in the French region of Champagne are allowed to carry the label ‘champagne’. Therefore, we are seeing a lot of sparkling wine on our shelves that is of excellent quality. Not only must champagne be produced in the Champagne region, but it must also be made from the chardonnay, pinot noir or pinot meunier grape varieties. Even the bottling method is unique to the Champagne region.

A champagne label will tell you about the sweetness of the particular champagne. For example, rich or doux champagne is very sweet with over 50g of sugar per liter, demi sec has between 17 and 35g of sugar per liter, extra dry is a label used for champagne containing between 12 and 20g of sugar per liter, brut is dry champagne with less than 15g of sugar per liter and extra brut is very dry champagne with under 6g of sugar per liter.

If you want a very special bottle of champagne look for the words “tête de cuvée” on the bottle as this refers to a premium champagne which is normally made from a single harvest.

Choosing and Serving Sparkling Wine

Sparkling wine or champagne is a popular choice for those trying to choose wine for non-wine drinkers. Champagne is known as the quality bubbly; good champagne is expensive and deservedly so. You’d be wise to avoid the cheaper end of the market as it will be at best a disappointment and at worst undrinkable.

For a cheaper alternative, often of similar quality, look for sparkling wines from areas such as Australia, New Zealand and California. France also produces some excellent sparkling wines from regions other than Champagne, for example, Saumur in the Loire Valley. Other worthy alternatives include the sparkling offerings from Italy, including the light Prosecco and the sweet Asti varieties. If you are looking for a very good value sparkling wine then consider Spanish cava. Whilst nowhere near the same quality as champagne it is a well-priced, drinkable alternative.

Sparkling wine and champagne should be served at 6 Degrees Celsius (43 degrees Fahrenheit); therefore, an ice bucket is essential from the moment the bottle of sparkling wine leaves the refrigerator. A final word of caution, when you open a bottle of bubbly, there will be a large release of gas so make sure that the cork is controlled and not pointed at anyone!

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You are planning an elegant dinner party, with delicious food and drinks. But you know that two or three of the guests you really want around your table are trying to shed a few pounds.

Can you invite them with a clear conscience – without feeling you are “sabotaging” their dieting efforts? At the same time, can you mix them with guests who are not concerned about their weight?

The answer is a resounding yes – as long as you take five simple steps.

The five steps are all designed to give your diet-conscious guests inviting-looking choices they can enjoy without risking their diet. All of them have the bonus advantage that they are inviting-looking for your non-dieting guests as well.

1. Have a jug of sparkling water available for pre-dinner drinks. Garnish it with a lemon or lime so it looks special, and be sure to serve it in lovely glasses. Your dieting friends will be happy to be drinking their sparkling water while others drink wine.

The trick is in the visuals. The sparkling jug garnished with lemon or lime will look like a “designer drink” so diet-conscious guests don’t feel deprived drinking it.

2. Let the eyes of your dieting guests fall immediately on a safe appetizer choice for them. Position a low fat appetizer front and center of any other appetizer choices.

A beautiful tray of crisp raw vegetables or a tempting shrimp ring fills this bill very nicely. If guests can reach for attractive looking low fat appetizers, they won’t feel so tempted to reach for the more calorie-laden choices.

Now you’ve gotten your guests safely to the table without them breaking their diet resolutions. Keep on offering choices that minimize any sense of deprivation.

3. Choose a main dish that relies on savory herbs for its attraction. Don’t choose a dish that relies on a heavy sauce or gravy.

Steak is a dish that most people can eat happily without loading it with calorie-laden sauces. Roast or grilled chicken is another such choice. A piece of chicken flavored with rosemary or your herbs of choice smells good, looks good and tastes delicious.

Just don’t include a large bowl of stuffing on the side, that’s a highly tempting item most of us would have trouble refusing!

4. Include a pureed squash, sweet potato or turnip dish along with your vegetables and salad. Most green vegetables and salad are no problem for most dieters. Diet-conscious guests can also choose your pureed dishes instead of white potatoes or rice. These dishes fill the plate the same way that potatoes and rice do. And they have the same consistency as fluffy mashed potatoes. (The Atkins diet even recommends pureed cauliflower.) Diet-conscious guests can decline potatoes or rice knowing they will still have filling side dishes.

In other words, your diet-conscious guests don’t need to feel deprived because they still have the volume and texture of mashed potatoes in their vegetable purees.

5. Fresh fruit with chocolate bonbons is a great end to the meal. Your guests can eat the fruit without worrying about calories. And since they have been so diet-conscious throughout the evening, they can treat themselves to a piece or two of chocolate candy.

If you were to offer a chocolate cake they might not be able to resist a piece. But there is a huge difference between a small piece of chocolate candy and a serving of cake and icing. So let them choose just a taste of chocolate instead of tempting them with a large serving.

Now ask yourself – will your diet-conscious guests feel deprived if they are served this kind of menu?

- “Designer” garnished sparkling water to drink with appetizers
- Appetizers of fresh vegetable tray and/or shrimp cocktail with lemon garnish
- Savory herbed roast chicken or grilled steak
- Squash puree
- As many vegetable and salad dishes as you wish
- Fruit with chocolate bonbons

I think you know the answer. Of course your guests won’t feel deprived.

Far from feeling deprived, your diet-conscious guests will probably heartily enjoy your meal. And they will appreciate your thoughtful provision of diet-conscious but delicious choices that still allow them to stick to their diet resolutions.

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If you are a wine fanatic, you have many options to satisfy your thirst. But before you choose an option, you should know how to taste wine.

In order to do a proper wine tasting, you need to swish the wine around your mouth. This helps get the most out of your taste buds. Here are more tips in order to taste wine.

Look at the wine color. The more color a white wine has, the more flavor it has and the older it is. You can approximate the age of a red wine by titling the glass and looking at the edge of the wine. The browner it is, the older it is.

Smell the wine by taking one deep whiff. After you do this you want to think about the aroma.

When you taste the wine, you want to consider the first impression, the actual taste once you swish it in your mouth, and the after taste.

Now for the wine tasting options:

You could join a wine club. Wine clubs allow members to pay a monthly fee in order to have a selection or two of wine delivered to their home monthly.

The International Wine of the Month Club offers members selections from two separate boutique vineyards along with a newsletter. You have a choice in the type of membership you select. You can receive two red wine selections, two white wine selections, or one of each. Membership to the wine club starts at 27.95 per month plus shipping and handling. The most expensive membership option costs 63.95 per month plus shipping and handling. The International Wine of the Month Club also offers gift memberships.

The Cellars Wine Club is similar to the International Wine of the Month Club in that you can receive two red wine selections, two white wine selections, or one of each. However, The Cellars Wine Club offers five different membership options. The premium wine club, the west coast wine club, the all about reds wine club, the platinum wine club and 90 plus points wine club. The wine club memberships start at 36.95 with the most expensive being 79.95

Perhaps a wine club isnt up your alley. Maybe a wine cellar is. The idea wine cellar has a temperature of 50 55 degrees Fahrenheit. The cellar should be moderately damp because this helps keep the corks from drying out. Ultraviolet light destroys wine so your wine cellar should be dark. Avoid putting your wine cellar sheds or garages because you run the risk of freezing the wine. Similarly, avoid the attic because the heat could get too extreme. The best place for a wine cellar would be an under stairs cupboard.

Maybe you just have a few bottles of wine you want to store and display. A wine rack would be your best option. Wine racks come in large sizes to place in your cellar but there are also smaller wine racks that can sit on your kitchen or dining room table. If you really want to get creative, there are wine racks that are also bookends

Next you might decide that you need a technique for comparing wines.
The Exploratorium describes a technique of comparing wine aromas that is similar to the following

First you will need these ingredients:

A tiny piece of bell pepper, one drop of butter, half teaspoon of fresh citrus, linalool, a teaspoon of peach juice, a teaspoon of pineapple juice and a teaspoon of vanilla extract.
You take these 7 ingredients and put each in its own wine glass with the base wine. You cover the glass and label it with the standard. Smell the first three wine separately. Then smell the standards to see which terms describe which wines.

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Champagne is without question the finest sparkling wine made in the world. Champagne is the name of the wine region located about 90 miles northeast of Paris.

Champagne can contain up to three different grapes: Chardonnay, and the red grapes Pinot Noir and Pinot Meunier. Vintage Champagnes are only produced in the very best years; they are always more expensive than non-vintage Champagnes, but they are not always better tasting. Most Champagnes are the supreme expression of the Champagne blender’s art, assembled from numerous vintages, multiple grape types and various selected vineyards within the Champagne district, then carefully hand made and fermented in the bottle. By making these blends, the Champagne winemakers are able to create a consistent ”house” style and, indeed, each Champagne producer has its own distinct style.

Finally, there are several important terms you will encounter on a Champagne label that tell you much about the contents. From dry to sweet, Champagnes are labeled Brut Absolut, Brut, Extra-Dry, Sec, Demi-Sec and Doux. Blanc de Blanc Champagne bottlings are made entirely from Chardonnay grapes and tend to be lighter and more delicate in style. Blanc de Noirs Champagnes are made from red grapes and tend to be fuller bodied and richer tasting; Rose Champagnes are dark pink in color and frequently intensely flavored.

In Champagne, the name and reputation of the producer tells you more about the wine than any other single factor. Champagnes combine the complexities of fine grapes grown in some of the best vineyards in France with the intricate subtleties of yeast and sometimes even oak elements plus the experience of tongue-tickling delight from pinpoint bubbles and effervescence to create one of the most sensual taste experiences in the world!

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Zinfandel was for many years somewhat of a mystery grape, as far as its origins are concerned. Recent research in Croatia and at the University of California at Davis, using DNA profiling, has proved Zinfandel is a clone of the Croatian variety Crljenak. While it had been theorized that Zinfandel’s genetic twin, the Italian Primitivo, was the source, this grape also originally mutated from Crljenak. Further research may indicate the very first plantings migrated from Albania or Greece.

In April, 2002, the announced they are considering ruling Zinfandel and Primitivo synonymous for use on wine labels. Producers of California Zinfandel will probably object, anticipating that Italian producers with a bountiful supply would then be able to undercut the market with inexpensive Primitivo wine labeled "Zinfandel".

Nearly as versatile as Chardonnay in the number of different styles of wine produced from it, Zinfandel only achieved widespread popularity in America, starting about 1980, as a pink, slightly sweet wine. In fact, this popularity so outstripped all other forms, that many fans think that there is actually a grape called "White Zinfandel" (there isn’t)!

Zinfandel as a red wine can be made light and fruity, much like French Beaujolais, or lively, complex and age worthy, like Cabernet or claret. It can also be made into big, ripe, high alcohol style wines that resemble Port. Zinfandel is also a component of most California "jug" wines, since it is the most widely planted red wine grape.

This vineyard proliferation can be attributed to zinfandel’s hardy nature. Adaptable to a wide range of soils and climates, its vines tend to be vigorous and productive. Zinfandel also has a frequent tendency to set a second crop.

The clusters are compact and full and the berry stems (peduncles) somewhat short. These factors make Zinfandel somewhat susceptible to bunch rot and some types of mildew. Water management is particularly critical to raising Zinfandel. Under stress from lack of moisture, it is prone to raisining. It also ripens more unevenly than most other varieties and it is not uncommon for green and raisined berries to occur within the same cluster. This tendency to can be aggravated by poorly-timed irrigation. Uneven ripening also means that machine-picking is impractical and a Zinfandel vineyard may often require a few passes, days apart, to harvest all the fruit with the same level of maturity.

Because of its vigor, generosity and resistance to vine disease, many zinfandel vineyards exist that are 75 to 100 or more years old. Zinfandel aficionados believe these "old vines" produce the best wines, because the older vineyards set smaller crops and the grapes tend to ripen more evenly.

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The undisputed king of red wines, Cabernet is a remarkably steady and consistent performer throughout much of the state. While it grows well in many appellations, in specific appellations it is capable of rendering wines of uncommon depth, richness, concentration and longevity. Bordeaux has used the grape since the 18th century, always blending it with Cabernet Franc, Merlot and sometimes a soupçon of Petite Verdot. The Bordeaux model is built around not only the desire to craft complex wines, but also the need to ensure that different grape varieties ripen at different intervals or to give a wine color, tannin or backbone.

Elsewhere in the world-and it is found almost everywhere in the world-Cabernet Sauvignon is as likely to be bottled on its own as in a blend. It mixes with Sangiovese in Tuscany, Syrah in Australia and Provence, and Merlot and Cabernet Franc in South Africa, but flies solo in some of Italy’s super-Tuscans. In the United States., it’s unlikely any region will surpass Napa Valley’s high-quality Cabernets and Cabernet blends. Through most of the grape’s history in California (which dates to the 1800s), the best Cabernets have been 100 percent Cabernet. Since the late 1970s, many vintners have turned to the Bordeaux model and blended smaller portions of Merlot, Cabernet Franc, Malbec and Petite Verdot into their Cabernets. The case for blending is still under review, but clearly there are successes. On the other hand, many U.S. producers are shifting back to higher percentages of Cabernet, having found that blending doesn’t add complexity and that Cabernet on its own has a stronger character.

At its best, unblended Cabernet produces wines of great intensity and depth of flavor. Its classic flavors are currant, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise, and ripe, jammy notes. In warmer areas, it can be supple and elegant; in cooler areas, it can be marked by pronounced vegetal, bell pepper, oregano and tar flavors (a late ripener, it can’t always be relied on in cool areas, which is why Germany, for example, has never succumbed to the lure). It can also be very tannic if that is a feature of the desired style. The best Cabernets start out dark purple-ruby in color, with firm acidity, a full body, great intensity, concentrated flavors and firm tannins.

Cabernet has an affinity for oak and usually spends 15 to 30 months in new or used French or American barrels, a process that, when properly executed imparts a woody, toasty cedar or vanilla flavor to the wine while slowly oxidizing it and softening the tannins. Microclimates are a major factor in the weight and intensity of the Cabernets. Winemakers also influence the style as they can extract high levels of tannin and heavily oak their wines.

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The internet has always been a haven for shopping for almost everything. And placing an order to buy wine online has been the simplest task for anyone. It doesn’t matter what type of wine you need, it will be delivered to your doorstep after a few days of ordering it. There are several things you need to remember when you buy wine online, though.

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First off, you have to figure out what type of wine do you need and for what occasion do you need it for. It also helps if you can picture the date you will exactly be needing it to give time for deliveries when you buy wine online.

You can also try googling it. There are companies that may not allow you to buy wine online, so to just be on the safer side, it helps to have different options of companies that will present you a variety of choices that are available online. Then it is up for you to decide on what would be the best deals for your purchase. Then you may readily pay for it via major credit cards.

All you have to do now is to wait for your order. Some websites have the time frame of three to five days for delivery. This is very convenient for those people who do not get to have much time in doing the buying themselves or if the type of wine isn’t available in nearby stores. Buying wine online has definitely made better options for customers.

Buying wine online has been a chosen alternative for many and so far, the results have been satisfactory. You just have to make sure of  the company you are buying it from and the type of handling they are doing as you know of course that this would affect the wine’s flavor and possibly its packaging.

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To keep wine from becoming spoiled winemakers sometimes add preservatives. In fact, if preservatives are not added to wine it will only last six months to a year. Preservatives are added to keep wine from turning to vinegar and several types of preservatives are used in the winemaking process.

Two natural preservatives result from the grapes and the fermenting process – alcohol and tannins. These preservatives are excellent for extending the life of wine and kill off most organisms as very few can live in alcohol.

The most popular added preservative is sulphur dioxide. This is an anti-oxidant and a sterilizing agent that prevents organisms from growing in wine. It also prevents wine from turning into vinegar. This occurs by forming a barrier between oxygen and the wine, not allowing them to interact.

If the Romans Can Do It…

Sulphur has long been used as a preservative. In ancient times the Romans broke sulphur into small pieces and burned it before adding the pieces to wine. It also has a long history as a food preservative since the early 18th century.

White wines normally have more sulphur dioxide because they are sweeter. Sweet wines contain more sugar and ferment at a higher rate, resulting in a need for more sulphites.

Other common preservatives include 220 sodium dioxide, 220 sodium bisulphite, and 223 sodium meta- bisulphite. As with sulphur dioxide, these sulphites are regulated as to the amount that can be added to wine.

Why the Aging Process Needs Preserving

Preservatives added to wine depend on several factors. There are many things that can take place at the winery or during harvesting that lessen the amount of preservatives needed. For example, careful harvesting of grapes will keep them from being damaged. That is why some of the best vineyards pick grapes by hand.

It is very important to time the harvest process correctly. The time between the harvesting of the grapes and the time the grapes arrive at the winery is critical. Less of a time interval at this stage means less opportunity for bacteria growth and less need for pesticides.

Cooling processes are necessary. All wineries must have temperature sensitive cooling equipment in order to keep grapes at the proper temperature during the winemaking process. This is especially important when the grapes are being crushed.

Winemakers use a special filter to remove organisms from the wine. This filter acts as a screening device. The filtration system is used before the wine is boiled during the winemaking process.

Cleanliness is Next to…Great Wine!

A clean winery is important for preserving wine. Winemakers strive to keep their facilities as clean as possible in order to keep bacteria to a minimum. This keeps other harmful items from entering the wine at anytime during the winemaking process. Common logic says that the cleaner the winery, the less preservatives needed to keep harmful microbes at bay.

The cleanliness of winemaking facilities has lead to the theory that overall, cheaper wines have a higher sulphur count than higher quality wines. This is due to the clean conditions of high end wineries and the high expectations of their customers.

A preservative free wine does not exist. Many people are confused over terminology and feel that a wine must be preservative free in order to be organic. The preservatives added to wine have nothing to do with its organic status.

An organic wine is produced using harvesting methods that are eco-friendly. In addition, certain of the winemaking processes may also be eco-friendly but the adding of preservatives does not make a wine non-organic.

Do not concern yourself with the safety of sulphites in wine. The preservatives are not harmful and even allergies to sulphites are extremely rare. As mentioned before, no wine is entirely sulphite free. Even if sulphite is not added during the winemaking process the grapes themselves produce a small natural amount.

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The relationship between cigars and glamor is very old and cigars have often been used to magnify the persona of the character onscreen as well as off screen. Many actors got recognition just because they were smoking a cigar. People love Pierce Bronson as James Bond but the character would have lost its glamor without the stylish puff of the cigar. People simply love the appearance of a detective that smokes cigars – it makes his style stand out. Cigars have also been treated as the expression of a deep muse or intellectuals.

Moreover, it’s not only the detective or the professional; the strength of cigars is used to energize the nerves of poets and authors. No one can ignore the charisma that becomes visible in the personality of a man holding a cigar.

Every one wants to glamorize themselves. Everyone wants to look charismatic and cigars make that easy!  They also provide a relaxing smoking experience. In general, cigar smoking is viewed as the “civilized” alternative to cigarette smoking. Unlike cigarettes, cigars have a distinct, elegant stigma attached to them that often appeals to the older generation of people, particularly those with a higher than average income. They are most often associated with an elevated status in society and many cigar accessories reflect that fact. This fact also adds to the glamor of the cigar as every one tries to follow the trends which are prevalent in upper classes.

Magazines like Cigar Aficionado portray cigar smoking as alluring and perhaps slightly risky (particularly for women), and so the hobby strikes a chord with young Americans. Celebrities are often photographed at parties or social gatherings with a cigar in hand and cigar lounges find regular folks trying to emulate these stars. Clubs and societies, particularly those dominated by men, often design their regular activities around the ritual of cigar smoking. In part because of its current glamor and in part because of its practical affordability, cigar smoking has never been hotter, trendier and more profitable.

So if you want to be charismatic and add glamour to your persona you might want to give a cigar for try! You can still get discount prices on cigars! You should visit texcigars.com which offers premium cigars, accessories and cigar samplers.

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