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The  Trials and Tribulations of Australian Wine Game

There is little doubt that the Australian wine-grower has had a tough time of it lately. If it`s not climate change playing havoc with the ripening cycles and rain fall averages, it`s the strength of the Aussie dollar relative to the US dollar – totally devastating the export value of the average bottle of good old Barossa shiraz…

There is however another aspect to the trials and tribulations of the industry which is becoming more and more apparent – brand Australia is no longer the coolest kid on the wine block with the groovy sneakers and matching i-phone.

There was a time not too long ago when the UK supermarkets were bulging with good value Australian reds that were  being consumed in near-alarming amounts along with the weekend take-away Chicken Tikka dinners and Coronation Street episodes so beloved by the average British household.

At the time, it was cool to rag the French and Bulgarians for lousy low-end wines and every visiting Australian winemaker was treated like Mick Jagger on a come-back tour every time they touched down at Heathrow.

These days, it`s the Chileans and Argentineans who have elbowed their ways into the hearts and minds of most UK and US wine shoppers, and it`s hurting back home in a big way.

It has to be said that the average bottle of South American wine is cheaper to produce by a country mile than most Australian wines. They are also producing new and exciting varietals such as Malbec and Carmenere (like Shiraz but mostly sweeter and denser). With most trends the cycle highs and lows are always extreme, and currently my antipodean hackles are being raised by the amount of negative international  press we are getting in the global marketplace. Some of the bad press is justified as it is fair to say that the impact of Robert Parker`s preference for certain styles of wines have moulded a lot of Australian winemaker’s product – only to be left high and dry as the global consumer is nudged toward alternate countries styles and varietals.

As  Victoria`s Secret Super-Model Heidi Klum is famous for saying  of fashion “One Minute You are In and the Next Minute you are Out…”

There are green grass-shoots of hope amongst all of this.

Firstly it has forced  a lot of producers  to take a look at what they produce and how they produce it. Regions are being examined a lot more closely to understand exactly what varietals work best in a specific place – so Riesling out of Clare, Shiraz out of Barossa and so on. This is a good thing and can only result in more carefully considered wines which have the best chance of showing what they can do best.

The next thing is that it has started to produce interesting and hereto unknown varietals out of Australia, like Spanish sourced Savagnin or also called Traminer  (a style like Sauvignon Blanc) – which really gives the South Island of New Zealand a run for its money with Sauvignon Blanc. Heathcote  is producing some pretty sexy Tempranillo and I tasted a 100% Mouvedre from Coonawarra the other day which would make angels weep.

Winemakers are also travelling more  – making wines in different countries and learning more about consumer styles and trends. I was lucky enough to spend some time with Two Hands winemaker Matt Wenk last month – in Singapore to meet, greet  and drink with expats at a recent Austcham event.  What was brought home to me in a big way was his commitment to the notion that a winery was at its best if  drawing grapes from multiple regions and making the most of the chosen varietals – the experts call this Regional Differentiation. I reckon it is here to stay and will be the foundation of the rebirth of the Australian wine industry in years to come.

I manage an online wine e-tail portal in Singapore – servicing most of South East Asia. Our specialty is New World Wines into Singapore, Hong Kong and China. www.wineexchangeasia.com

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/the-trials-and-tribulations-of-the-australian-wine-industry-1286796.html

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.

Discover new wines and learn about wine with our free wine lessons. Buy wine online at Buy Wine Online.

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A “connoisseur” – according to Oxford – is an “expert judge in matter of taste”.  For sure you know what you like and dislike, so already that makes you a judge.  As for being an expert, you have “to have special knowledge of or skill in a subject”.  OK, this might require a bit of work but I can assure you it is much easier than most connoisseurs would have you believe. 

Realize first that the key to being an expert in wine is to know precisely what aspects to look for in any bottle you uncork.  The average novice has a vague idea at best.  Consequently, despite the fact that both persons have the same discerning abilities, no matter how much wine the novice drinks, it won’t improve his ability to judge properly.

So what we will do here is to spell out in plain English the basic but quintessential virtues that make for a good bottle of wine.  I think this will help you evaluate every glass of wine and form an expert opinion with ease.  I am going to take you through just three fundamental areas of appreciation, namely Typicity, Quality and Age-worthiness.  Mastering them is all that stands between you – a wine novice – and you – a wine connoisseur.

Style and Typicity

The style of wine from Bordeaux will and should be different from Napa Valley or Chile, otherwise wine would be a terribly boring hobby.  No one style rules supreme in the wine domain.  Typicity which describes how accurate the rendition of the style that the wine is supposed to manifest, is very important quality. 

An average wine connoisseur is familiar with about 30 styles of wine.  It doesn’t take long for a novice to achieve that.  All you need to do is to taste a lot.  Your palates have excellent memory even if your mind struggles to find more Giga bytes to store a lot of facts and figures.  Very soon, when you open a bottle of Brunello di Montalcino, all your senses will automatically receive a download of tasting expectations.  And even if the wine tastes very good it would be a disappointment if it doesn’t reflect the quality of its roots.  So questions like “Are Australian wines better than French?” are really missing the point.

Quality

With the topic of style down pat, we can take a look at quality of taste.  It is actually quite easy.  I just need your mind to zoom in on five key areas.  Your senses will then render an expert opinion on whether the stuff is good, bad or ugly.  The five areas are:

Consistency

Intensity

Vigor

Balance

Finish

Consistency is about tactile qualities that leave a rewarding palate impression, not about flavors.  Wine writers like to use the term Body to describe the weight of a wine.  Full-, medium- and light-body describe how heavy and light a wine feels on the tongue.  But size isn’t everything so in addition to body, we’re also looking for texture of smoothness and silkiness.  The great Burgundy wine of Chambertin is well known for its remarkable combination of a full body and a velvety texture.

The flavors of a wine might come in low, medium or high intensity, much like the volume of music played on a stereo.   Great wine comes with an appropriate level of intensity just high enough to capture your undivided attention yet not excessively so as to drown out everything else.  It is such deft touch that separates the great Australian wine – Grange (Hermitage) – from many expensive baubles out of the same region.

Vigor comes from acidity without which the wine would taste dull and flat if not downright boring.  Great chefs often squeeze a splash of lemon juice to finish off a dish.  The presence of the same kind of fresh acidity adds crispiness to a wine making it taste racy with a bit of welcomed levity.  The great Italian Barolo from Piedmont are endowed with this quality and so are some of the lovely Sauvignon Blanc white wines from New Zealand.

Balance is the quintessential quality of a great wine.  A wine is out of balance if one component sticks out like a sore thumb.  Most frequently encountered flaws that throw a wine out of balance are excessively high alcohol which makes the wine taste overly dry and astringent (“hot” in wine jargon) and in white wines especially Chardonnays, excessively woody (“oaky” in wine jargon) and buttery which effaces the fruit flavors in the wine.  The great Château Lafite-Rothschild is benchmark for balance par excellence.

The word “finish” refers to the length and quality of the aftertaste.  In a long finish, flavors linger on for nearly a minute.  But length isn’t everything if the aftertaste fails to maintain its balance.  Some long finishes fall apart giving way to a distinctly sour or bitter impression.  Length doesn’t always bring satisfaction.

Age-worthiness

To achieve greatness a wine must first undergo the arduous challenge of time.  Most wines are not made with greatness in mind.  For them, time is an insidious revelation of their mediocrity.  For the best of breeds, age imbues in them depth and complexity of flavors. That distinguishes the wine from the merely good.  Knowing this, fastidious connoisseurs relentlessly scour the town for old vintages pricey as some old bottles could (and should) be.   Novices on the other hand go for brand names and sometimes settle for wines that are far too young to drink, rarely getting their money’s worth.  After all, it is the ability of wine to improve with age that positions it above all the other beverages. 

By now, you have endued yourself with more than enough knowledge to be your own expert judge on every bottle you drink.  If you feel lacking a bit in exposure and experience, then just drink and drink and drink some more.  But drinking the same stuff over and over again won’t help.  Best advice is for you to refrain from ordering the same wine night in and night out.  Your time is best spent with a new fancy every evening.  Promiscuity is inextricably married to connoisseurship.  Even if you can’t divorce yourself from the “usual” at least be adventurous with different vintages of the same wine.  Every year produces a different version of the same wine.  This too is part of the myriad of fascinations that the world of wine has to offer. 

Whether you are an assiduous restaurateur, a gregarious hobbyist or just a raver with a penchant for the finer things, wine is certainly an affair worth pursuing.  This is one relationship which allows you to define all the rules.  It can be a languid sidekick or you can take it seriously with a lot of respect and understanding.  Ultimately it probably won’t love you back and it certainly won’t stop demanding more of your time, attention and alas, money.  If this sounds like a raw deal, then perhaps this is one affair you should sidestep. 

But imagine if that’s not a problem for you, what else in life can offer an reward so prodigious as something different and exciting to look forward to every single night? 

Tim Drake is resident wine journalist in Asia, contributing to magazines and broadsheet in wine and the lifestyle that this beverage has created for the modern world.

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/you-too-can-be-a-wine-connoiseur-1315607.html

The first thing you are going to see is the name of the winery. There really isn’t much to it other than the creativity of the winery when it came up with a name when it first started. That being said, watch out for names that are close to something that might also be seen as a bit of a misrepresentation.

The next information to be provided should be the vintage of the wine in question. The vintage is simply a reference to the year the grapes were grown. Ah, but this doesn’t mean that 100 percent of the wine in the bottle comes from grapes grown in the year indicated. A winery in an AVA region can have 5 percent filler grapes, while a lesser appellation can have up to 15 percent. That’s rather sizeable and suggests that AVA region wineries produce higher quality wines.

The next indication on the label should be the type of wine. A label might read “Chardonnay” for instance. As with the vintage, this does not mean 100 percent of the wine in the bottle is the indicated type. Varietal wines must have 75 of the type indicated, but the percentage drops with other wine variations.

The label may next indicate a specific vineyard. Importantly, you want to look for the actual word “vineyard”. Why? This indicates that at least 95 percent of the grapes used for the wine in the bottle came from the vineyard. Wines without vineyard on the label have no such requirement and can be severely mixed.

The final bit of information you may see on the label is “contains sulfites”. This is a government required warning that must be on the label if sulfites are indeed present. Sulfites are a byproduct of the wine production process. A very small number of people can be allergic to them, but massively so. Thus the reason for the warning.

Understanding how to read wine labels is important because it allows you to grasp what you are really buying. Only then can you really choose a wine that meets your preferences.

Thomas Ajava writes for NomadJournals.com – where you can buy wine journals that make great wine gifts.

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/reading-wine-labels-1287023.html

When it comes to wine, there is never a dumb question. When you are learning about wine, it is best to ask as many questions as possible. Recently, while on a wine tour, I overheard the woman next to me ask if Burgundy was a grape or a region. Her wine tasting companion chimed in ‘well of course it is a grape’ just as the vintner was answering her question ‘it is a region-and all great Burgundian reds are pinot noir-all whites are chardonnay.’ Needless to say, the wine tasting ‘companion’ turned a true shade of red!

I have been on many a wine tour, and each time I venture into wine tasting, I learn something new.  I make it a point to write questions in advance, which in turn prepares me for the wine tour.

My original image of the wine connoisseur is of the person having their nose buried in a glass, inhaling deeply.   Part of the essence of wine tasting, is indeed ‘sniffing’ the wine you are tasting, to appreciate the full effect.  The human tongue can only detect the five basic tastes.  The human nose can pick up on over a million scents.  By smelling, you can determine if the wine is ‘corked’, meaning it has a fault.  There are numerous common faults in wine.  Ask your vintner what would be a common fault.  There are many, and he will make suggestions on what to look for.

Swirling is good and perhaps you have seen many servers swirling wine in a glass, round and round.  By swirling wine, you release the fragrance in the wine.  A good way to start, is by practicing with water in your glass.  This will avoid any mishaps with red wine splashing over.  While swirling your wine, this is a good time to take notice of the color and clarity.

Take a small sip; swish it around the mouth and focus on the flavor or combination of flavors.  Are there any familiar tastes-such as vanilla, raspberry or blackberry?

Have you ever wondered what the purpose of decanted wine was?  When I was a child, I always thought that my mother was serving wine in a decanter to be fancy.  I did not realize that decanting wine does help improve the wine.  You can serve the identical wine, side by side and have the outcome be noticeably different.  Decanted wine helps, especially with the less expensive bottles of wine.  It will make the wine smoother, better balanced and appear ‘older’.

Wine tasting is one of the best ways to learn all about wine.   By visiting the many wineries, especially those in Temecula Valley, you will meet the vintners firsthand, and learn all about their particular wines.  There are so many wineries that are knowledgeable.  It is the best way to talk about wine with those who really love the subject.   They will discuss how their wine is made, what types of grapes are used to produce their particular wine and the history of the grape.   Finally, part of the fun of wine tasting is to share it with friends and family.  Sharing wine is the most sociable thing.  Whether you have an enjoyable time going on a wine tour together, or enjoy a bottle at dinner-a good wine is a great thing to share!

Michele McNeal has written many articles about wine. She lives in Southern California with her family. http://www.execvipshuttle.com/temecula-wine-tasting-tours.htm

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Everybody loves a good scandal, and this one`s got government officials scurrying for cover like sprayed cockroaches – from Barcelona to the Barossa…somebody has stuffed up big time…

Like with the rugby, the global dominance of New Zealand Sauvignon Blanc is annoying for every good Australian wine-grower and it is heartening to see the growers trying new regions, clones and varietals to come up with a contender to the good old Marborough cats-pee and capsicum concoctions of New Zealand.

One of the countries the Australians looked to for alternatives was Spain and in particular, the Albarino grape.

To cut a long story short, the Australians shipped the varietal in, planted it, labelled and started selling it…..then a few years later somebody in the corridors of power finished his tea break, looked at the Australian Albarino clone under a microscope and found out that in actual fact the stuff is NOT Albarino – it is something called Sauvinee Blanc (The word Sauvinee has a fabulous Spanish twirl over the “e” but I have given up looking for it on my laptop).

The Australian authorities are blaming the Spanish authorities who are denying any liability and the farmers, quite rightly are howling for blood, after investing in the varietal and its potential positioning in the global market. I first fell over the grape at an ANZA Wine Club Spanish night, and the first thing that came into my Chorizo and Grenacha addled-mind at the time was – “holy hell this stuff is good Sauvignon Blanc.”

It has the same acid – maybe a bit more refined. It generally has that same crisp acid potential that we demand from our Sauvignon Blanc together a fair slug of lush tropical fruit. It seems in short, a great Sauvignon Blanc alternative for those interested in the next-best-thing in aromatic whites, and how cares what its called – so long as it tastes good?

I have chosen a version from each side of the fence on this one to recommend.

From Australia, my flavour of the moment is Jim Irvine’s Albarino/Sauvignee Blanc from the Barossa.

From Spain – the source of the Scandal – Eidos de Padrinan Albarino 2008 from Spain.

As a twin pack in a history lesson its loads more fun than learning about the Magna Carta any day…

I manage an online wine e-tail portal in Singapore – servicing most of South East Asia. Our specialty is New World Wines into Singapore, Hong Kong and China. robert@wineexchangeasia.com

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/the-great-albarino-scandal-of-2009-1305784.html

Very recently we reviewed a Chilean red wine made from a Bordeaux blend. Here we review a Chilean Viognier white wine. For a relatively small country, Chile has many wine regions that are developing their own personality. The wine reviewed below comes from the Colchagua Valley situated about 80 miles (some 130 kilometers) southwest of the capital Santiago. This lovely valley with its Mediterranean climate calls itself the next Napa. In 2005 Wine Enthusiast awarded it the Best Wine Region in the world for producing world-class red wines. However, this is a white wine.

The Viognier grape has quite an unusual history. About forty years ago it was limited to some 35 acres (14 hectares) in the Rhone Valley of southeastern France. These few acres included the grapes that were transformed into Condrieu, considered the best white in the Rhone Valley. Now Viognier has become an up and coming white variety found in many countries including the United States, especially California, and in Australia. If you are tired of Chardonnays and Sauvignon Blancs (or even if you aren’t) you may want to try a Viognier such as this one. And next time you are in the mood for a Chilean red look for Colchagua Valley on the label. We will do so ourselves but won’t be surprised if we can’t find any in the $10 and less category.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed Cono Sur Viognier 2008 13.7% alcohol about $8

Let’s start with the marketing materials. Tasting Note: Pale gold color; tropical fruit aromas with melon, peach and orange blossom notes; dry, medium bodied, with great acidity and flavors of grapefruit, peach, green apple and pineapple; good length on the finish. Serving Suggestion: Serve with stir-fry or wok-sautéed white meats, vegetables and creamy poultry dishes. And now for my review.

I started by sipping this wine without any food. I got the characteristic honeysuckle. It was long and slightly sweet and had pleasant acidity. The first meal included a purchased barbecued chicken leg with the paprika-dusted skin on. The sides were a slightly sweet noodle pudding and a white bean and grilled red pepper combo. With the chicken the flavor went from honeysuckle to honey. This Viognier was persistent with a note of lemon peel. I tasted lemon and orange when it was paired with the noodle pudding. But the bean and red pepper combo stole some of the wine’s fruit. Talking about fruit, I finished the glass with some orange fruit juice candy. At first I thought the pairing wasn’t very good, but I changed my mind. The wine displayed bright acidity and was almost feathery.

The second meal involved a middle-eastern dish called Kube (or Kibbe), ground beef in crushed wheat jacket slow cooked in a peppery tomato sauce. Once again I tasted honeysuckle (the dominant flavor of most Viogniers), citrus, and honey notes. I liked its sweetness. With seconds the acidity became softer.

The final meal was an omelet with sides of grilled eggplant and a grilled artichoke dip. When facing the omelet the Viognier was slightly sweet with lingering acidity. I can’t say that the wine and omelet really meshed, but an omelet isn’t much to mesh with. The artichoke dip intensified the acidity and the eggplant intensified the fruit.

Now for the cheeses. With a Brick cheese the wine became weaker. The Havarti was a better match. Even though this cheese was stronger tasting than the Brick, the wine remained fruity – go figure.

Final verdict. If you are in the market for a different white wine at a low, low price this is a good one. Personally, I am not very partial to Viogniers so I probably won’t be buying this one again in the near future. And at $40 or much more, it may be a long time before I review a Condrieu in my French fine wine column.

First steps in hobby wine making process. A small batch of Shiraz from 180 four year old vines in a dry climate at Gingin in Western Australia. The equipment was obtained from Malthouse in Welshpool (the crusher) and Bunnings (some 25L plastic bottles). Firstly we pick grapes and drive them to the garage. Then crushing the grapes twice and after that, removing the stems and sticks by hand. Finally we have the mix. The next step is to obliterate the natural yeast for 12-24 hours then add pectinase for 12-24 hours to help break down the grapes. Then the yeast is added and the brews are stired three times daily to let the pink froth of the fermentation come out. After about 5 days at 25degress C, the sugar content has dropped from 13% to 5%. Then the wine is decanted and the solids are pressed to remove extra wine. The pure wine is then sealed from the air and allowed to do anaerobic fermentation for a few weeks. During this stage the rest of the sugar should convert to alcohol. I’ll update this next week if it all goes OK.

New York is one of the most popular tourist destinations in the world well known for its glamour, style and the crazy nightlife. It is also among the most important center for world trade and commerce and has an array of world class hotels and restaurants. Birthday Parties, social gatherings, public and corporate events are a constant part of the New York culture.

Birthday’s are always a great moment to celebrate with your friends and family. Whether it’s some milestone birthday or just another year, people like to throw truly unique and creative birthday party for your family, friends and colleagues. New York City offers several great ways to celebrate your birthday in style. The themed birthday parties are the most popular in NYC and offer a wide range of options. Some of the most popular birthday party themes include the Classic 70s, Hollywood theme and the Beach theme.

Other great ideas for a memorable birthday party NYC include visiting some popular nightclubs and bars with your friends. The City has some of the most popular nightclubs and bars in the world that remain open till late. Celebrate the night enjoying the delicious food and the tasty wine with your friends. You may even consider throwing a wine party or maybe even beer party at your place for your friends. . Everybody likes to be pampered. Pamper yourself on your 21st birthday by doing things that you have always wanted to. Visit some spa and get the various pampering massages and spa treatment. 

New York offers the services of some excellent birthday planners who offer great birthday party ideas. These planners are highly trained and ensure that you have one of the most amazing days of your life. They look after every aspect associated with the birthday party and are the best people to take care of any complications that may arise at the last minute.

For more information about birthday party in NYC, please visit our website.

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/why-you-should-host-your-next-birthday-party-in-nyc-1763855.html

Buying food and drink online may seem a little crazy; in fact some people do their entire weekly food shopping online. But there are some items that buying online can actually be much better than buying at the supermarket, items such as wine which can be difficult to purchase to the novice wine drinker. Wine has often been thought of as a drink that needs to be drank in the right context and serve as the right accompaniment to a meal.

Knowing all the right combinations and places to go to get wine can be confusing and so it would ideally be helpful if we could get a bit more information when presented with an entire aisle in the supermarket of hundreds of different wines. Buying online could help get more information as well as a few other important benefits.

Firstly when buying online you are guaranteed a genuine original wine and reviews and recommendations will flag up any potential scam websites or sites with bad service so you’ll be able to easily find out which sites are genuine. Before buying from any online merchant have a search online to see if anyone had any problems with that site, if the site has recommendations from wine experts then you’re likely to be safe buying from them.

Wine experts are useful in other ways as some review wines on particular sites and provide helpful advice and tips on what wine goes with what food as well as what wines to avoid. Some wine retailers even have online communities, podcasts and forums in which people review the wines they’ve had recently which can serve as a good indicator as to what is worth getting and people’s recommendations.

Buying wine online isn’t just about getting reviews too, most supermarkets and local off licenses will tend to stock what is popular in their store, something that can limit the range of wines available, especially the more expensive or exclusive wines. On the internet you can buy a much wider range of wines as well as being able to import wines that are not available in your country. An exclusive bottle of wine direct from the source is a perfect gift for wine lovers and ensures you get a truly unique drinking experience that store bought wines cannot match.

So whether you are buying wine for the first time or fancy something new and exciting then try buying online to see a world of variety to choose from.

You canbuy discount wine online as well as buy discount beer online that can help save you money and get them delivered to your door.

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/why-your-next-bottle-of-wine-should-be-bought-online-1503951.html