Easter Wines

Spring is here. Wine selection as we know are quite seasonal in nature. So, accurate food pairing is a must. For Easter, we found a wonderful guide to help you pair that Easter food with that right wine to make it a wonderful holiday. Here is our findings.


Eggs
Eggs in general are an Easter tradition - a symbol of new life, as well as a food traditionally banned during Lent, then eaten during an Easter feast. There are more options than colored hard-boiled eggs, though. Brodetto pasquale, a Roman Easter soup, is a delicious beef-lamb broth brightened by marjoram and lemon and thickened with egg. It isn’t that heavy and it comes at the start of the meal, so a crisp white is an ideal choice. Frascati, a staple of casual Roman trattorias, would be ideal. The 2010 Fontana Candida ($9) is easy-drinking and pleasant; the same winery’s 2009 Luna Mater bottling ($22) is a standout.

Ham
Whether it comes from the notion that hams once put away to cure in the fall were ready by spring or from a simple “Well, ham sure tasted good at Christmas, let’s have one at Easter, too” inspiration, there’s no question that Easter is good times for ham salesmen. The key with ham and wine is salt - salt tends to intensify tannins, so if you want red, go for a lighter wine. Pinot Noir is a good choice, like the lively 2010 Pinot Project Pinot Noir ($14) or the berry-scented 2009 A to Z ($19), as is a lighter Italian red, such as the cherry-inflected 2009 Col D’Orcia Rosso di Montalcino ($24).

Lamb
There are a number of cultural and religious reasons why lamb is a classic Easter dish, and there’s a basic culinary reason, too, which is that roast lamb tastes great. (I fully admit to bias - I love lamb.) Personally, I’m a fan of marinating a butterflied leg in Greek yogurt, sliced garlic and chopped rosemary and then slapping it on the grill, but no matter how it’s prepared, lamb loves red wine. It particularly loves Syrah - the roasted meat and pepper notes of the wine taste great with lamb’s gamey intensity. Look for the ripe 2008 Andrew Murray Tous les Jours ($16) from California, the smoky 2009 Yalumba Y Series Shiraz ($13) from Australia (Shiraz and Syrah are the same grape) or the peppery 2009 Delas Freres Côtes du Rhône Les Esprit ($15), which adds a bit of Grenache, Carignan and Mourvèdre to its blend.

These wines will definitely enhance your special meal. Thanks to eatocracy for their wonderful advice. If you would like to contact us with any questions or feedback you can reach us by email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

Valentines Day Wines

Valentines Day. That special holiday is upon us.We also know there is nothing more meaningful than a romantic toast with the one you love. So, it is important that you choose that special wine for this occasion. Well, we  found special Valentines Day wines from TheWashington Post.com with the assistance from a sommelier.

★★★Exceptional  ★Excellent ★Very Good
Prices are approximate. Check Winesearcher.com to verify availability, or ask a favorite wine store to order through a distributor.
Here are Valentine’s Day wine recommendations. Some are from the sommeliers I interviewed for my accompanying column, and some are from my own tastings.
— Dave McIntyre

Duval-Leroy Brut
★★¹/₂

Champagne, France, $45
This perennial value was better than ever when I tasted it recently, brilliantly showing the tart red-fruit flavors of pinot noir and pinot meunier and the fleshiness of chardonnay.
Prestige in the District and Maryland; Virginia Imports in Virginia: Available in the District at Cairo Wine & Liquor, Pearson’s. Available in Maryland at Cork 57 Beer and Wine in Bethesda; Dawson’s Market in Rockville; Graul’s Wine & Spirits, North Charles Fine Wine & Spirits and the Wine Source in Baltimore; Wine Cellars of Annapolis. Available in Virginia at Arrowine and Curious Grape in Arlington, Ashburn Wine Shop, Balducci’s and Chain Bridge Cellars in McLean, Cork & Fork in Gainesville, Out of Site Wines and Vienna Vintner in Vienna, Planet Wine & Gourmet and Unwined in Alexandria, various locations of Trader Joe’s and Wegmans, Virginia Fine Wines in Springfield, Whole Foods Market (Alexandria and Vienna), Wine Styles in Dumfries; on the list at Euro Bistro in Herndon, Willow in Arlington.

Simonnet-Febvre Brut Rosé Cremant de Bourgogne
★★
Burgundy, France, $20
This producer, based in Chablis in northern Burgundy, is one of my favorites for value-oriented chardonnay and sparkling wines. The Brut Rosé shines with cherry and strawberry flavors. Its razor-sharp balance complements food and makes you ready for more.
M Touton Selection: Available in the District at Best in Liquors, Central Liquors, Congress Market, Connecticut Avenue Wine & Liquor, PanMar Wine & Liquor, Rodman’s, Sherry’s Fine Wine & Spirits, U Street Mini Mart, Watergate Wine & Beverage; on the list at Windows Cafe. Available in Maryland at Bethesda Co-Op in Cabin John, the Bottle Shop in Potomac, Bradley Food & Beverage and Georgetown Square Wine and Beer in Bethesda, Franklin Liquors in Ijamsville, Old Farm Liquors in Frederick, Rodman’s in White Flint, Silesia Liquors in Fort Washington; on the list at Bistro Provence in Bethesda.

Gruet Brut Rosé
★¹/₂
New Mexico, $19
Gruet’s sparkling wines from New Mexico are an American treasure: top-notch fizz with real champagne character at an affordable price. The rosé is a good for a romantic interlude, and the entire lineup is worth exploring.
Country Vintner: Available in the District at Ace Beverage, Pearson’s, Rodman’s, Wagshal’s Market, Whole Foods Market P Street, Yes! Organic Market. Available in Maryland at Finewine.com in Gaithersburg, Georgetown Square Wine and Beer in Bethesda, Pine Orchard Wine in Ellicott City. Available in Virginia at Grape + Bean in Alexandria, Grateful Red Wine & Gift Shop in Arlington, Total Wine & More in McLean and Springfield, Whole Foods Market Fair Lakes.

Annalisa Moscato d’Asti
★¹/₂
Piedmont, Italy, $12
Bright, fruity, bubbly and sweet. What you don’t finish for dessert could go nicely with blueberry pancakes for brunch.
Country Vintner: Available in the District at Circle Wine & Liquor, Lion’s Fine Wine & Spirits, Whole Foods Market P Street. Available in Maryland at Georgetown Square Wine and Beer in Bethesda, Franklin Liquors in Ijamsville, I.M. Wine in Fulton, the Perfect Pour in Elkridge. Available in Virginia at Slaters Market in Alexandria, Total Wine & More (Alexandria, McLean, Springfield), Wine House in Fairfax.

Loredan Gasparini Casa Bianca Prosecco Rosé
★¹/₂

Veneto, Italy, $11
This budget sparkler is a nice scene-setter: Its bubbles help set the mood, and the pink color, from 15 percent pinot noir in the blend, will sparkle in the candlelight.
Dionysus: Available in the District at Cleveland Park Wine and Spirits, A Litteri, Wagshal’s Market, Whole Foods Market (P Street, Tenleytown). Available in Maryland at Balducci’s and Bradley Food & Beverage in Bethesda, Urban Cellars in Baltimore, Sav-On Liquors in Reisterstown, Eastport Liquors in Annapolis. Available in Virginia at Balducci’s (McLean and Alexandria), the Italian Store in Arlington, Whole Foods Market (Alexandria, Tysons Corner, Reston), Unwined (Alexandria and Belleview).

The impressive list of wines should get you started shopping so that you can create that perfect romantic toast on Valentines Day.Thank you to  The Washington Post.com and Dave McIntyre for this useful information.  If you would like to contact us with any questions or feedback you can reach us by email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

How To Be A Wine Afficianado

It is an new year and we want to improve ourselves and learn more about everything. This also includes the area of wine. In fact, many people want to learn more about wine to the point of becoming a wine aficionado. As you can imagine there are several approaches you can undertake to accomplish this goal. So, we found some ways that you can increase your knowledge and become an expert in a fascinating field.

Learning Your Wine Preferences

Wine is a personal choice. Not everyone likes the same thing. I may love a good Merlot but you might prefer a Pinot Noir. How to tell what you like takes a little detective work. Here are a few suggestions:

1. Pick up a journal and make it your wine tasting notebook.

2. Go to a local wine shop or a large liquor store where they have a decent selection of wine. Get to know the manager or the wine buyer for the shop. See if they have wine tastings, if not ask what restaurants in the area conduct these and get on their email lists.

3. Start with a wine that will match the food you are serving. Ask for help from the wine shop. There are wines available for every taste. Buy a couple different varieties that will pair well with food.

4. Make this fun. Don’t just stick to the traditional California wines. There are wine regions from around the world that offer great taste at tremendous value. Try wines from Spain, which has excellent values; Argentina and Chile as well as the popularly branded French and Italian wines. Even in the states there are great wine regions besides what we see in the store. I love Oregon and Washington State wines as an example. There is a difference in taste between a California Pinot and an Oregon one. Develop your palate with wines from our country as well as from around the world.
As you become more comfortable with wine tasting, understanding what you like and what you don’t, the next step to becoming an aficionado is education.

Developing Your Wine Aficionado Knowledge

There are tons of books, newsletters and online education out there to help you become a lover of wine. Start by subscribing to online free newsletters on the subject. Stay tuned to wisewinechoices.com, bookmark us, as we review books that we feel are valuable to the up and coming connoisseur of wine.

I would caution a person just starting their education not to subscribe to expensive magazines and newsletters until you have a clear understanding of what you like as you develop your palate.

Along with education, now should be the time to introduce your new passion to others. What better way to do this then to host an informal wine tasting night with friends. I recently attended an informal wine night. This was a great way to taste wines without it costing a fortune. Each of us was assigned a specific wine. We started with 3 different white wines, than moved to 3 different reds and a dessert wine for the finale.

No one spent more than $20 per bottle. A fun night and affordable too! We all learned something about wine, what we liked and what we didn’t, plus we had so much fun doing this that we booked another night at a different person’s home. This may turn into a monthly social event, and it’s all focused on us learning more about wine.

Storing Your Wine

The other crucial part to developing your wine persona, is how one stores wine. Most people buy wine and drink it immediately. Others, who have become accustomed to drinking wine and find one they really love, would like to store the wine and drink it over time. Either way is fine. If you are storing wine it is important that it is kept in a cool, dry place. If you become a true aficionado, temperature of wine will become important to you. In the meantime, there are wine refrigerators available for storing wine. You can buy them at Home Depot or a BJ’s Warehouse for a reasonable price.

This is a good starting point on your journey to become a wine expert. Thanks to wisewinechoices website for this  useful guideline to use.  If you would like to contact us with any questions or feedback you can reach us by email.

Thank you for visiting!

Joseph A Jones & The WellLife Team



 



Halloween Wines

Doesn't that look scary to you ? Yes, Halloween is approaching and it is important  to know what Halloween wines are available and what to buy. So, we have a list of fun and affordable wines that you can choose from to better enjoy your Halloween from 12most.com  wicked wines.

1. Treat

Trick and Treat are made exclusively for Cost Plus World Market every year. This 2010 California White Table Wine is cellared & bottled by Treat Cellars, Healdsburg, CA. According to the bottle “It’s always a Treat to serve this haunting wine at a midnight picnic or just visiting with ghoulies, goblins or witches. This wine is spook-tacular by itself served chilled”. At only $7.99, I picked up a bottle to at least have as decoration for my Halloween party.

2. Elk Creek Vineyards Ghostly White Chardonnay

According to Elk Creek, 9 out of 10 Ghosts serve Ghostly White Chardonnay at their Halloween Parties. I’ve never tried wine from Kentucky, but this is definitely a cool bottle to have during the Halloween season!

3. Treat

Again, Trick and Treat are made exclusively for Cost Plus World Market every year. This 2010 California White Table Wine is cellared & bottled by Treat Cellars, Healdsburg, CA. According to the bottle “It’s always a Treat to serve this haunting wine at a midnight picnic or just visiting with ghoulies, goblins or witches. This wine is spook-tacular by itself served chilled”. At only $7.99, I picked up a bottle to at least have as decoration for my Halloween party.

4. Trueblood Pinot Noir

I love that Trueblood is the last name of the family that owns this winery (and her first name is Hope). This artisan style Pinot Noir comes from Santa Maria Valley and is aged in French oak for 23 months before bottling. The wine is elegant, rich and concentrated with blackberry, plum and dark cherry flavors.

5. The Velvet Devil Merlot

A Washington State Merlot brought to us by Charles Smith Wines. Another great winemaker note: “PURE VELVET! Milk Chocolate, wild blackberry, baking spice, rose oil…beautifully perfumed Washington in a glass…Velvet Devil? HELL YEAH!” Their King Coal also gets an honorable mention for Halloween wines.

6. Vampire Merlot

This creepy bottle is the perfect accompaniment to any Halloween party, and let’s be serious… the Vampire craze is still going strong. This wine comes from North Coast, California and is smooth and medium-bodied with black cherry aroma, and hints of herbal spices. It pairs well with chicken, beef, lamb, game and pasta with tomato-based sauces.

7. Elk Creek Vineyards Bone Dry Red Cabernet

Another wine from Kentucky, Bone Dry Red is aged in small oak barrels and is said to have ripe cherry, red berry, chocolate and hints of spice.

8. Chateau du Vampire Cabernet

I love the winemakers note on this one: “A few of you reading this back label might be wondering, how is it that vampires have managed to live in Sunny California, grow grapes, and somehow still survive? You should know that vampire winemakers have learned much over the years. We have learned so much that many of us have now become Daywalkers! Although it is true that we prefer nightlife, what better way to enjoy it than with a glass of this delicious Cabernet.”

9. 7 Deadly Zins

A blend of Zinfandel, Petitie Sirah and Petit Verdot from Lodi, this wine is loaded with berry fruit, pepper, spice, and earth characteristics. The wide availability of this wine makes it easy to pick up for Halloween festivities.

10. Dracula Zinfandel

Dracula Zinfandel is another wine from Vampire Vineyards, and it originates from Paso Robles, CA. This Zin is big, rich and expressive with deep plum flavors that lead to cracked pepper & spices, with a refined textures and concentration.

11. Reserve POIZIN

I prefer the Reserve to the plain old POIZIN because of the cool casket included. Apparently, this Zinfandel from Sonoma County is “the wine to die for”.

12. Ed Hardy Sangria

I had no idea Ed Hardy made wine, but this sangria would serve as a phenomenal centerpiece for any Halloween party. Label aside, this wine is “bursting with the sun drenched flavors of hot Spanish summer”

This diverse list should give you ideas for choosing that special spooky Halloween wine. If you would like to contact us with any questions or feedback you can reach us by email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

Fall Wines

Fall is right around the corner. It is amazing that it is now approaching September. Fall, a very special time of year when the weather gets colder and leaves start to turn. With this changing season, it is imperative as the seasons change so does your wine selection. So, we found fall wines that you can choose to match this time of year.

Light and bright:

2009 Mark West Pinot Noir, California, $12
It’s tough to make Pinot Noir that falls into the well-priced category, but Mark West has done it. With red berry zip and a hint of earthy aromas, it’s a Pinot that will please.

2009 Arrogant Frog “Lily Pad Noir” Pinot Noir, Languedoc, France, $10
 A beret-clad frog with a jaunty grin adorns the label of this wine that offers a bit more weight than other affordable Pinots. Juicy and easy-drinking.
 
 2009 Louis Jadot Beaujolais Villages, France, $12One of best vintages for Beaujolais in recent history has given this wine depth and character. Made with Gamay grapes, there’s an appealing lightness and succulence.

2009 Rioja Vega, Rioja, Spain, $12Slide into fall with this lovely red. Hailing from the classic Spanish region, Rioja, it’s made from the Tempranillo variety and is vibrant and elegant.
2009 Mandolin Syrah, Central Coast, California, $10A Syrah for Pinot drinkers, this lighter, brighter style is one to pop with pork or even with fleshy fish.


2008 Finca Constancia “Altozano” Vino de la Tierra de Castilla, Spain, $10A Tempranillo and Syrah blend that captures the racy side of red. Red berry fruit notes are topped off with a hit of peppery spice on the finish.

2009 Banfi Chianti Classico, Italy, $12It’s normally a challenge to find simple Chianti that fits the $12 price point, much less one from the highly-regarded Chianti Classico zone, but Banfi has managed to produce a structured yet sleek version at a surprising price.

Smooth and supple:

2009 Torres “Sangre de Toro” Catalunya, Spain, $10A deliciously silky red that over-delivers quality for the price. Made with Garnacha (Grenache) and Carinena in Spain’s northeastern corner. With crowd-pleasing freshness, you’ll want to stock up on this one.

2009 Kenwood “Vintage Red” California, $9Kenwood is a Sonoma winery known for top bottlings (like their Jack London label) that you may want to crack open on weekends, but the quaffable “Vintage Red” is a Zinfandel-based blend for weekday sipping.

2009 James Oatley “Tic Tok” Shiraz, Mudgee, Australia, $12The name is an ode to the family patriarch – a clockmaker and this is a red worth twice the price. From the cooler climate area of Mudgee, it’s a Shiraz with style.

2008 Waterbrook Merlot, Columbia Valley, Washington, $11Located in the hot spot of Washington, Walla Walla, Waterbrook crafts pricey reds, but this supple, sippable Merlot tucks in at a cool price.
2009 Cellar No 8 Red wine, California, $10A mélange of eight varieties including Petite Sirah, Merlot, and Grenache, this just may become your house red. Fruit-driven and juicy, it’s a happy-maker.

2009 Naked Earth red, South of France, $12Made with organically grown grapes, this blend of Merlot, Cabernet Sauvignon, and Grenache is not overly serious but offers good drinking with burgers or pizza.

2009 Bota Box Cabernet Sauvignon, California, $5 (500ml)A to-go wine that can slip in a purse or pocket, this eco-friendly mini-box holds three glasses of smooth Cabernet. It’s ideal for the beach, outdoor party, or just when you want a little glass without the glass.

Full-bodied and fleshy:

2009 Dancing Bull Zinfandel, California, $12With dark berry fruity flavors  underscored by a kick of smoky aromas, this hearty Zin is made for fall sipping. Try alongside a wood-fired pizza or last of the season BBQ ribs.

2009 Healdsburg Ranches Cabernet Sauvignon North Coast, California $12This Cab over-delivers in quality. It showcases intensity of fruit and mouthwatering vibrancy. Sure it will pair with a steak, but try roast chicken or grilled eggplant.

2008 Purple Cowboy “Trail Boss” Cabernet Sauvignon, Paso Robles, California $12Named for some rodeo dudes who enjoyed vino and showed off their purple teeth, this plush red has power. The brand also supports the “Tough Enough to Wear Pink” organization for breast cancer awareness.

2009 Concannon Cabernet Sauvignon, Central Coast, California $10Making wince 1883 Concannon ranks among California’s most historic producers. This affordable but still fairly complex Cab is the real deal.

2010 Bodega Elena de Mendoza Malbec, Argentina, $11Malbec is known for its saturated dark fruit character and this one doesn’t disappoint. It’s rich, it’s ripe yet balanced with a whack of freshness making it ideal to saddle up to the dinner table.
 
2009 Yarden Mount Hermon, Galilee, Isreal, $12Yes, this wine is kosher but it’s so much more. Made from Bordeaux varieties, it delivers complexity that belies the price. Lush but with an edge of tannic grip it’s one to pair with grilled meat dishes.

We give a big thanks for the Today program in compiling such a wonderful list of fall wines to choose from. If you would like to contact us with any questions or feedback you can reach us by email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

Summer Wines

         Summer is here. That means you want to enjoy light fruity wines that accompany light fresh summer foods so it is imperative that you have a vast selection  of summer wines to choose from. That is why we have a list of summer wines from slate.com that you can use for your special summer meals. Here is their findings.

Here are eight good wines for beaches and barbecues:

Domaine Tempier Rosé 2004, $28 (France)
Egregiously overpriced, but thoroughly delicious to drink, especially if someone else is buying. Like biting into a peach, right down to the pit—there's no mistaking the predominant flavor here. Rich and spicy, with considerable heft. Yet more evidence that 2004 was a great vintage for rosés.


Commanderie de Peyrassol Rosé 2004, $15 (France)
Many 2004 rosés are unusually deep in color; this one is an exceedingly pale salmon-pink. Very peachy nose, and fairly smoky, too. Tart stone fruit flavors in the mouth, with good structure and a nice, spicy bite. Find a pool, find some lobster salad, drink this wine.


Bodegas Muga Rioja Rosado 2004, $10 (Spain)
Spain also did well with rosés in 2004, and the Muga rosé is particularly sublime. It has peach and candied-apple aromas, along with a distinctly yeasty note. Very mellow, but with good acidity and an underlying verve about it. A screaming steal for the price.


Dupeuble Beaujolais 2003, $10 (France)
Dupeuble is always cheap and always good. This one is light-bodied, with tart cherry flavors and tangy acidity. An hour in the fridge will make it even more refreshing. The ideal picnic wine.


Domaine de la Pepiere Muscadet 2003, $9 (France)
A nice blast of lemon, chalk, green apples, and crushed rocks greets the nose. Not as crisp as Muscadets typically are, but 2003 was an atypically hot vintage, which can make for fuller wines. Still, the citrus flavors and acidity are pleasantly bracing.



Charles Joguet Chinon Cuvée Terroir 2002, $17 (France)
Joguet remains the undisputed king of Chinon, the best appellation for red wines in the Loire Valley. The Cuvée Terroir is Joguet's most basic bottling, and the 2002 is terrific. Medium-bodied and classically Chinon, with cranberry and tobacco notes and a slightly dusty texture. Great with grilled meats; transcendent with chevre from the Loire.


Leeuwin Art Series Riesling 2003, $17 (Australia)
Crisp lemon and lime flavors in the mouth, with a slight tropical note. Bone dry and pleasantly austere, with brisk acidity and excellent concentration. A true summertime Riesling; save the German and Alsatian Rieslings for when the leaves start to fall.


Rosenblum Zinfandel Vintners Cuvée XXVII, $9 (United States)
As cheap cookout wines go, this remains one of the best. Ripe, spicy, and slightly unruly raspberry flavors—in other words, classic Zinfandel—with decent structure and a meaty texture. True barbecue fluid here.


Now you have the perfect wine to match the perfect summer meal. If you would like to contact us with any questions or feedback you can reach us by  email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

Special Wines For Spring

Spring is here and you want to celebrate it. That does not mean you want to use the same safe wine choices that has been used so many times before.You want a wine that feels and tastes matching spring which is refreshing and full of flavor. Wines.com au has provided a wonderful list of special spring wines that you can try and  a detailed description on what it would taste like. Enjoy the spring!


Sauvignon Blanc

One of the most delectable wines to be drunk in the spring is Sauvignon Blanc. This white-grape wine wins its appeal as a spring wine for its dry, crisp, citrus and vanilla tones. Sauvignon Blanc also earns its lush reputation for its herbaceous, grassy and oft-described melon qualities.

Riesling

Blossoming of trees, laughter filling the parks and barbeques in the backyard aren't the only signs that spring is in the air - the first few days of spring also flag the official opening of the Riesling season.

While Riesling can sometimes be thought of as a too-sweet wine, there are some great ones on the shelves that wine connoisseurs can direct you to. Originating from the Rhone region of Germany, Riesling is and always will be a sweet wine. But it is possible to get a well-balanced Riesling with higher acidity levels (composed of malic and tartaric acid) and a dry finish. Rieslings are typically characterised by their fruit and mineral flavours.

Chenin Blanc

Possessing many different styles such as a dry sparkler or sweet dessert style, the Chenin Blanc variety is a versatile wine grape that adds colour to a spring day. Some of the most delicious Chenin Blancs on offer include Chappellet's Old Vine Cuvee and Monte-rey's Heller Estate Chenin Blanc.

Gruner Veltliner

Austria's famed white variety, Gruner Veltliner is quite the drop to drink in spring for its vibrancy. Known for its spicy bite with edges of white flower, cracked pepper and herbaceous edge, the Gruner Veltliner will get your tastebuds jumping.

Pinot Gris

A white-wine grape, Pinot Gris is thought to be a clone of the Pinot Noir grape. Also referred to as Pinot Grigio - as it's called in Italy - Pinot Gris is recognised by its rich, fruit-laden and floral bouquet flavour, and jostles images of a bloom-filled spring.

Pinot Gris is also described as spicy and is balanced with acidity and a slight sweetness. Depending on where the Pinot Gris is grown will determine the full flavour. Pinot Gris from Oregon will tend to have the aromas of pear, apple and melon while Californian Pinot Gris is more light-bodied and crisp with an arugula (also known as rocket) and pepper bite. Pinot Grigio however, is characterised by spritzy, crisp and acidic flavours.

Albarino

Albarino is perhaps equated to spring for its light, invigorating body and heady aroma of peach and apricot.

Albarino also goes fabulously with spring food such as seafood dishes or tapas. However it is fairly robust and goes equally as well with Paella, pasta and risotto.

Known as Alvarinho in Portuguese, Albarino is a white wine grape and is high in acidity. Because the grape has a thick skin and a large number of pips the wine can produce a bitter taste.

Lambrusco

Who could forget the sweet taste of Lambrusco, made primarily from the wine grape of the same name. An Italian wine, Lambrusco originated from Emilia-Romagna and Lombardy. Lambrusco can come in a white and rose style, and can also be produced frizzante (slightly sparkling).

The Lambrusco grape is not particularly sweet but the wine gains its sweet flavour with the addition of the Ancellotta grape. When by itself, Lambrusco is still pleasant and holds a strawberry flavour with a slight bitter finish.

With such uplifting, fragrant tastes to these wines, we really are spoiled for choice. And moreso, you can see why they are so affiliated with the aromatic, revitalising season of spring.

This is a great spring wine selection to choose from.If you would like to contact us with any questions or feedback you can reach us by  email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

Wine & Food Pairings for Spring

    Well, spring is here and that means new seasonal foods to pair with your wine. Wine and Food pairing is so important to be able to get the most out of your fresh seasonal food and have a wine selection that provides a perfect balance to that meal. With the assistance of matchingfoodandwine.com , they have provided real useful information concerning the topic. This is their findings.


Sauvignon Blanc and Sauvignon blends
What more is there to say about Sauvignon Blanc? Only that there is much more variety than ever before and that quality seems on an unstoppable upward curve. Try those from South Africa if you’re not familiar with them. And revisit white Bordeaux and other Sauvignon-Semillon blends
Best food pairings: goats’ cheese, asparagus, grilled fish and other seafood, dishes flavoured with coriander and dill

Grüner Veltliner
No sign of the Grüner bandwagon slipping off the rails. It’s still every sommelier’s darling - less demanding than riesling, more sophisticated than Pinot Grigio (though see below). Drink young
Best food pairings: Light Asian flavours e.g. Asian accented salads and noodle dishes, Vietnamese spring rolls

Albarino
Another fashionable option, Spain’s feted seafood white, which comes from Galicia in the North West of the country, has the intensity to cope with most light fish preparations. A good wine to choose in fish restaurants.
Best food pairings: shellfish, light fish dishes, spring and summer soups e.g. gazpacho, tomato salads

Chablis and other unoaked or lightly oaked chardonnays
If you’re a chardonnay drinker, time to change the register from oaked to unoaked or at least subtly oaked. (Those rich buttery flavours will overwhelm delicate vegetables and seafood unless they’re dressed with a rich butter sauce) Faced with competition from the new world, Chablis is better quality than ever and a good own brand buy from supermarkets. Watch out for offers.
Best food pairings: oysters and other seafood, poached chicken, creamy sauces, fish and vegetable terrines, sushi

Dry riesling
Like Marmite riesling tends to polarise wine drinkers - some love it, some hate it. There’s no denying though that its crisp, fresh flavours and modest levels of alcohol it makes perfect spring sipping. If it’s the sweetness you’re not sure about stick to Alsace riesling, German Kabinett riesling or Clare Valley riesling from Australia. If it’s the typical kerosene flavours it can acquire with age, stick to younger wines.
Best food pairings: Smoked fish especially smoked salmon, crab, trout, smoked chicken, salads,Cantonese and lightly spiced south-east Asian food

Pinot Grigio
The tide of insipid, cheap pinot grigio has given the wine a bad name but the best examples (mostly from the Alto Adige) are elegant minerally whites that deserve a place in your cellar.
Best food pairings: antipasti, light seafood pastas and risottos, fresh tomato-based pasta sauces

Prosecco
The Veneto’s utterly charming sparkling wine, softer and more rounded than champagne. It mixes fabulously well with fresh summer fruits such as peaches and raspberries as in the famous Bellini
Best food pairings: A perfect spring aperitif or to sip with panettone

Light rosé
I say light because so many rosés now are little different from reds in their levels of alcohol and intensity. Not that that style doesn’t have a place (it’s a great wine to drink with barbecues, for example) but it can overwhelm more delicate flavours. At this time of year try the lighter, less full-on styles from Provence and elsewhere in the South of France or from the Rioja and Navarra regions of Spain.
Best food pairings: Provencal-style dishes such as salad nicoise and aioli (vegetables with a garlic mayonnaise), grilled tuna, mezze

Light Loire reds
Well, actually not so light if you look at the 2005 vintage but in general Loire reds which are mostly based on the Cabernet Franc grape are light and fragrant, perfect served cool. Examples are Chinon, Bourgeuil and Saumur-Champigny
Best food pairings:
Seared salmon and tuna, grilled chicken, goats cheese

Young Pinot Noir
I stress young because you want that bright, intense, pure raspberry fruit rather than the slightly funky notes you can get with pinot (especially red burgundy) that has a couple of years’ bottle age. The most reliable place to find it currently is in the Marlborough region of New Zealand. Chile, California and Oregon have some appealingly soft, fruity pinots too, though again, watch the alcohol and serve lightly chilled.
Best matches:
Seared duck breasts, salads that include fresh or dried red berries or pomegranate seeds, seared salmon or tuna.

Now, you know the perfect wine to pair with your spring meal which transforms it into a wonderful dining experience.If you would like to contact us with any questions or feedback you can reach us by  email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

Choosing Champagne For Valentines Day

         February is that time of the year where we celebrate that special person in our life. For Valentines Day, that means taking someone out to dinner or celebrating the holiday at home with  a romantic evening planned. Therefore, it is important that you know how to choose a special Champagne for this occasion.We found a great article by South Florida Food and Wine.com  that provides you with conversational fun facts about champagne and more importantly in depth information  that you can use in making that important buying decision.

Champagne Fun Facts

• The name ‘Champagne’ can only be used if the wine is produced in Champagne located in the northeastern region of France. If a similar sparkling wine is produced, using the same method other than in Champagne, then it has to be labeled as methode champenoise so as to give credit to the procedure.
• The bubbles in Champagne are formed during the second fermentation that takes place in the bottle.
• A bottle of champagne can have as many as 49 million bubbles thus its affectionate name “bubbly”
• The pressure in a bottle of champagne is 90 pounds per square inch, about three times that of an automobile tire. This is why Champagne bottles and corks are thicker than still wine bottles and corks.
• The size of the bubbles is one of the factors that determine the quality of the champagne. High quality Champagne is characterized by tiny bubbles. Large bubbles are the mark of a lesser quality wine.
• Champagne should be drunk in a flute, a tall and narrow glass; this is to preserve the bubbles and to let the aromas of the wine muse.
• There are 91 calories in a four-ounce glass of Champagne and 495 calories in a 750-milliliter bottle.
• A cork leaves the bottle at a rate of 38-40mph.
• Champagne folklore has it, that the Champagne “coupe” goblet was modeled in the shape of Marie Antoinette’s breast using wax molds.
• A raisin dropped in a glass of fresh Champagne will float up and down continuously from the bottom of the glass to the top.

Varietals used in making Champagne
The name “Champagne” refers to wine produced exclusively within the Champagne region of France. The three primary grapes used in the production of Champagne are Pinot Noir, Chardonnay and Pinot Meunier
Blanc de Blanc: A French term literally translated means “white of white”. The terms Blanc de Blanc is used to designate Champagne made exclusively from Chardonnay grapes.
Blanc de Noir: A French term literally translated means “white of blacks”. Blanc de Noir is a white wine produced entirely from the black grapes, Pinot Noir and Pinot  Meunier.
Rosé: Rosé wines of Champagne are also known as Pink Champagne. Pink Champagne is produced by leaving the clear juice of black grapes to macerate on its skins for a period of time or by adding a small amount of still Pinot Noir red wine to the sparkling wine cuvée (tank).

Vintage/Non-Vintage Champagne
A non-vintage Champagne is a blend of grapes from several vintages. Most Champagnes are non-vintage, classified as “house style”. This “house style” is very consistent, and meant for immediate consumption. Non-Vintage (NV) Champagne is reliable from one harvest to the next (because of the way it is made); when you find a particular NV you like, you can be assured that style will be the same bottle after bottle.
Vintage Champagne comes from a single year’s crop; the finest fruit is used to make vintage Champagne which makes it all the more desirable. Not every year is declared as a vintage year. Vintage Champagne is only made if conditions are ideal. A vintage will reflect the earth’s and the atmospheric elements as much as it does the winemaker’s style so each vintage will taste different from one year to the next. Click here to view a vintage chart.
A cuvée de prestige is a proprietary blend of wine that is the top of the line for Champagne Houses. Famous examples are Louis Roederer’s Cristal, Moët & Chandon’s Dom Pérignon, and Pol Roger’s Cuvée Sir Winston Churchill.

Champagne Sweetness
The level of sweetness in Champagne is classified by the following:
Extra-Brut or Brut-Naturale, Bone dry, unsweetened
Brut, Dry. This is the typical style of Champagne with no sweetness
Extra-Dry, Dry with a hint of sweetness
Sec, Lightly sweet
Demi-Sec, Sweet
Doux, Very sweet,dessert Champagne (very rare in US)

The label on Champagne bottles will indicate the level of sweetness so you know exactly what you’re getting

Here are some recommended Champagnes for you to further research and taste. Keep in mind the “house-style” of each, which will keep the cost down. The starting prices listed below are for you to gauge your purchases, use solely as a reference. The prices listed are not indicative of all retail stores but rather the competitive nature of online websites selling these wines.

Pol-Roger prices start at $40

Deutz prices start at $30
Krug prices start at $75
Perrier-Jouet prices start at $30
Veuve Clicquot prices start at $30 
Bollinger prices start at $45
Moet & Chandon prices start at $20
Billecart-Salmon prices start at $50
Louis Roederer prices start at $30
Click here for Valentine dessert recipes

We hope this assists you in choosing the right Champagne to make it a wonderful Valentines Day.If you would like to contact us with any questions or feedback you can reach us by  email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

Understanding Organic Wine

          It is not just another beautiful vineyard  that you are looking at but an organic one. Yes, they are organic vineyards and they are attracting allot of attention not just the idea of them but how high they rank against other wines. In fact, some of the top French Wines rankings  include organic ones. Many of us do not know about organic wines  and what makes it special. We have  found some useful information about organic wines. Here is what we found :

What is an Organic Wine?

Following the creation by the USDA of NOP (National Organic Program), an organic wine is defined as "a wine made from organically grown grapes without any added sulfites". By this unfortunate restriction, the vast majority of what you and I have been calling organic wines can now only be referred to as "wines made from organic grapes" (or organically grown grapes), since they are allowed to contain up to 100 ppm of added sulfites.



While we support the efforts of the few winemakers who explore avenues to eliminate the use of sulfur dioxide, the truth is that wines without added sulfites are very few in number and very unstable in quality, giving the public a negative perception Organic Wines in general (Organically Grown I mean!)! The wine industry has the dubious honor of being the only one that cannot call its product "organic" even though it is made with more than 95% of organic components. [Even with 100ppm SO₂ present in the wine, the highest permissible level, the product is still 99.99% organic!].

This is detrimental to the winegrowers who seek to market a consistently drinkable product and yet are discriminated against in a really unique way. It is also an annoyance for consumers and merchants alike who do not need more categories to confuse them! Moreover, note that a wine without sulfites should not be equated with an organic wine, since it is quite possible to make a sulfite-free wine with conventional (non organic) grapes.

The excessive attention given to this matter is perfect to distract the public from much more important issues like soil depletion and erosion, water pollution, loss of biodiversity, ecological impact, resistance to pests, chemical dependence, and product standardization to name just a few which plague the conventional way to produce grapes and other agricultural products!

An independent body of certification, itself duly accredited by the USDA, has the responsibility to control each winegrower, once or twice a year, to verify his adherence to the standards applied to organic farming, now recognized internationally. The fundamental idea behind organic wine is that making wine from grapes grown without chemical fertilizers, weed killers, insecticides, and other synthetic chemicals is better both for the planet AND for the wine drinker because all of these things can damage the soil and the plant, and can end up in the wine as residues.

Since the NOP standards are essentially derived from the ones already in existence in European countries we have not insisted to add this layer of administration to our already busy producers. It increases their costs and ultimately the price we and you pay without any visible benefit. The real issue though is that NOP forbids us to state that our wines are certified by our own system (in place for 30 years!) which is a clear abuse of power! 

 Explaining Organic Certification

Updated 12/29/2011

Regardless of grape type, growing region, vintner or price point, certification is a very important process in both organic viticulture specifically, and organic agriculture in general.  Organic certification protects the consumer from fraud, the vineyard from conventional shenanigans, and the health and longevity of the earth itself. 

The current industry standard for viticulture is known as, “conventional viticulture practices”.  These standards were established after World War II when industry and post-war agriculture put a primary focus on efficiency and disregarded (or ignored entirely) the concept of leaving an ecological footprint.  In an efficiency driven, mass-production society, all industries were impacted and driven to produce the high volume and low prices.  The previous agricultural model limited the use of chemicals and implemented predatory biodiversity.  That model was replaced by the use of chemical fertilizers, pesticides and fungicides.  With this new concept of agriculture came the disregard for the health of planet itself for many years to come.

Many years later, organic agriculture appeared on the horizon and growers learned that they could combat pests and retain their profit margins by producing a chemical free version of their products with the value-added premium of pesticide free.  Unfortunately, this took some time to implement, and by the time organic agriculture became popular, conventional farmers mimicked their marketing technique but not fully the concept behind it.   The general consensus was that there was a need for group(s) to oversee and ensure “organic” agriculture was actually what it claimed. At this point, organic was a concept, instead of a definitive term. It was easily co-opted as a marketing term without any substantive meaning. With the rise and implementation of third party organic certification groups, organic agriculture was now required to be practiced under strict guidelines and could no longer be marketed (or at least certified and labeled) as organic without adhering to these stringent policies.

Today, we have numerous honest and reputable third party certification agencies.  In order for a given product to be labeled “organic” and be marketed with the much-desired organic label, producers have to stick to the guidelines.  Getting to know a handful of the big certification companies and their guidelines (which are similar to one another) is a good idea.  We’ve provided links below to some reputable third party organic certification organizations,  as well as links to articles that can aid you in choosing an organic wine from the shelves on your own.

It’s important to remember that organic certification by a reputable third party is not an easy process.  There are strict guidelines and time requirements for a vineyard to become organic, so in all likelihood, if a producer has gone through this lengthy process, they will proudly display a certification emblem on their label.   Other terms can be misleading…  “eco-friendly”, “natural”, “green” and “eco-conscious” aren’t legally defined terms.  The terms to look for are: “wines made from organically grown grapes” or simply “organic wine”.  These are the terms that matter.  If an organic certification emblem is also present, then you’re getting what you’re paying for.

Reputable Third Party Organic Certification Companies

ECOCERT, France – http://www.ecocert.com/en ECOCERT is a very reputable organic certification company in France.  Their certification process is subjected to supervision through the French Accreditation Committee (FAC).

ARGENCERT, Argentina – www.argencert.com ARGENCERT is a highly credible and internationally accepted Argentine organic certification company.  They are founded on reliability and transparency and are well known for both.

AIAB, Italy –  http://translate.google.com/translate?hl=en&sl=it&tl=en&u=http%3A%2F%2Fwww.aiab.it%2F Founded in 1982 but not known officially as “AIAB” until six years later, this Italian organic certification company promotes organic through certification and community ties.

BIOGRO, New Zealand -- hwww.biogro.co.nz A New Zealand based organic certification company; they certify organic wines as well as other organic agriculture and textiles as well.

How do Organic Wines taste as compared to Conventional Wines?

Nowdays, French organic wines show up consistently among the top ten best wines of any region where they are represented, being cited in magazines as the most innovative, interesting and personalized products around. Surprisingly though, due to a relative lack of public awareness and trade recognition, this quality does not come at a big premium, compared to everything labeled "organic" nowadays!

One theory for this outstanding quality is that organic vineyards have more natural resistance to poor weather or pestilence, and therefore tend to perform better in poor vintages than non-organic ones. Additionally, many organic vineyards hand pick their grapes, rather than using mechanical pickers. This allows only the ripest and healthiest bunches to be picked, with the minimum amount of stress/damage to the vine, fruit or soil.

Organic vineyards choose organic methods to obtain the strongest and richest grapes possible, with the fewest detrimental effects on the environment, and their wines reflect that dedication to quality.

We hope this educates you on understanding organic wines and why they are different. A big thank you goes to theorganicwinecompany.com for their information and expertese in this field. If you would like to contact us with any questions or feedback you can reach us by  email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

Top 10 Holiday Wines

Holiday is upon us. Time for those wonderful meals and those special visits with loved ones and friends.In preparing for these festive occasions, choosing that perfect holiday wine for that holiday meal or gathering friends and family is a must. What are the best holiday wines to choose ? With the help from about.com, they give you a great list of wines to match any event you plan. By the way, these wines are all under $20.

1) Kendall Jackson Vinter's Reserve Chardonnay 2005  (Ca ) 
This Chardonnay is a delicious compilation of fruit and smoke, full-bodied and balanced. Apple, melon and pear dominate the palate and are well supported by a rich, buttery texture. Kendall-Jackson is known for consistent quality, good distribution, and holds a stellar reputation for producing wines that are reasonably priced.


2) Fetzer Valley Oaks German Reisling 2005 (Germany )
The Fetzer Valley Oaks German Riesling is an off-dry, low-alcohol Riesling sourced from the Mosel-Saar-Ruwer and the Rheinhessen, two of Germany's prominent grape growing regions. This is an "every man's" white wine, in that it will behave beautifully with an assortment of flavors, spices and white meats. The flavor profile boasts abundant apple, pear and peach combinations with an enticing semi-sweet finish. Fetzer's Valley Oaks offers an authentic German Riesling, that is easy on the palate, easy on the wallet and is versatile enough to be featured at all holiday get togethers whether formal or informal.


3)St. Supery Sauvignon Napa Valley (Ca) 
Citrus fruits burst to the forefront with orange, lemon and lime defining the palate. This Sauvignon Blanc also boasts a refreshing spirit with lots of spunk - earth, slate and balanced acidity all move within the wine providing ample elegance, familiarity and vibrancy for a festive holiday gathering.


4) Eola Hills Pinot Gris 2005 (Or)
A terrific Pinot Gris for the price and the flavor! This one will catch your attention with the honeyed pears and crisp apple flavor, followed by a refreshing finish. Pair this one with your favorite hors d' oeuvres.

5) McManis Family Vineyard Cabernet Sauvignon 2005 (Ca)
This is a Cab that will "wow" the most discerning guests, especially if you reveal the price paid/bottle! A deep garnet colored red wine with plenty of blackberry and cherry on the palate. You'll notice dominant tannin definition and even a bit of coffee on the finish. The perfect party wine!


6) Rex Goliath Pinot Noir (Ca) 
Named after a 47 pound Texas rooster from the early 1900s, this Pinot Noir offers an undistracted aroma of ripe berries and a hint of spice. The flavor profile consists largely of strawberries and raspberries, with very subtle tannins and light weight acidity. A pleasant, supple Pinot Noir with enough versatility to go with everything from hors d'oeuvres to the main dish and for just $9 a pop you don't have to risk much to give Rex Goliath a go!

7) Yellow Tail Shiraz (Aus)
Can we see "lotsa fruit?" There is a reason that the Yellow Tail brand has done so well in the U.S. and abroad, it comes down to making consistent, quality wines with great distribution and a perfect "party" wine price point. Not to mention that the Yellow Tail Shiraz has good berry fruit-forward flavor, with raspberries rising to the top of the palate and a decent finish. This is a red wine that guests will like whether they are "into" reds or not.

8) Dancing Bull 2003 Zinfandel (Ca) 
This black cherry packed Zin has a spice and warmth that will perk up any table full of holiday dishes, with a special affinity for red meats, boisterous tomato sauces, mushrooms and sausage. Definitely a wine that is made for good times!


9) Beringer's White Zinfandel 2005 (Ca) 
While most oenophiles detest the thought of owning, much less offering a "white zin" at their holiday get togethers, there will no doubt be a fair amount of guests that will drink it with gusto. So, that said, Beringers offers a nice white zinfandel option with good pricing to satisfy the party necessity.


10) Korbel Chamapagne Brut 
Whether your celebrating something specific or just need to have a bottle of bubbly on hand. This is a champagne stand by that is perfect for party goers, the price is right, the taste is good and many guests just elect to have a sip or two anyway.

We hope this helps you in choosing that special wine for the holidays.  If you would like to contact us with any questions or feedback you can reach us by  email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

The Importance of Wine Temperature

         You purchased that special wine for that special occasion. In addition to that, you have researched and picked wonderful wine glasses to enjoy that wine. Finally, you have even paired the right foods with your wine selection. Do you think you are ready for that special wine experience ? You may be missing a very important detail. That detail is wine temperature. Yes, wine temperature can determine if you barely taste it being too cold  or overbearing if it is too warm.
     
       That brings up one important question. What is the proper wine temperature? With the expertise of New York Magazine, they provide the information you need to know the proper temperatures of  red and white wines.


        To enjoy wine at the proper temperature, you need to act in a counterintuitive manner: Chill your reds and warm your whites. Unless you have a proper wine cellar, you should let your red wines spend about forty-five minutes in the refrigerator or ten minutes in an ice bucket (fill the bucket with a mix of ice and water for the quickest results). This will bring out the fruit and de-emphasize the tannins. Whites should come out of the fridge about half an hour before serving, or you should start them at room temperature and ice them for some twenty or so minutes to release their bouquets. If you follow these rules of thumb, you'll notice an immediate improvement in your wine enjoyment.

         If you want to get more serious about temperature -- and I think it's well worth the trouble -- you can do a little experimenting. Chill a bottle of red wine overnight in the refrigerator. Get yourself a thermometer and pour and taste the wine as it rises through the various temperature levels. Touch the bottle to learn how the different temperatures feel on the back of your hand (just like feeling your kids' foreheads). You'll be an expert in a matter of hours, and you'll be able to serve every kind of wine at its ideal temperature.

• Full-bodied reds, such as Bordeaux, California Cabernet Sauvignon and Merlot, Rhone Valley, Australian Shiraz, Burgundy, Oregon Pinot Noir, Zinfandel, Italian Brunello and Barolo and port, show themselves best at 60ºF to 65ºF (about forty-five minutes in the fridge; bottle should be slightly cool to the touch). This is the warmest you should ever serve any wine. The truly great Burgundy whites, like Montrachet, drink more like reds than like whites and will also exhibit their flavors best at these temperatures.
• Light, fruity reds, like Italian Dolcetto and young Chianti, Valpolicella, young Rioja from Spain and Loire Valley reds like Chinon and Bourgueil do best at 50ºF to 60ºF (about one and a half hours in the fridge; bottle starting to feel cold).
• Likewise, the 50ºF to 60ºF range is ideal for substantial white wines, such as most white Burgundy, California and Australia Chardonnay and German Spatlese and Auslese, as well as high quality dessert wines like Sauternes and late-harvest Rieslings.
• Light, fruity whites, such as French whites from the Loire, Alsace and Bordeaux, lighter Australian whites, Oregon Pinot Gris and all Sauvignon Blancs are best at 45ºF to 50ºF (two hours in the fridge; bottle cold to the touch). This is also the proper range for fine vintage champagne and ice wine.
• Only the simplest wines should be ice cold (below 45ºF; three hours in the fridge). Basic Spanish and Portuguese whites (like Vinho Verde), the lesser-quality sweet wines, rosés and non-vintage sparkling wines. 

We hope this helps you to know the proper temperatures so you can experience the way the wine is suppose to be enjoyed. If you would like to contact us with any questions or feedback you can reach us by  email.

Thank you for visiting!

Joseph A Jones & The WellLife Team

How to Store Wine

              You spent the time and money to purchase the wines of your choice. Now you must know how  to store it properly for it to last and keep its quality.  It is very important to know how to  store the various  wines. There are  before opening  and after opening storing methods you must  use to maintain your wine collection. Also, It is important to be made aware of the different storage options that are available. Thankfully , wiki how wrote a real informative article for us to use.
             
           Here is what they suggest :


Before Opening 


           Keep it in the dark. Store all wines away from light, especially direct sunlight and fluorescent fixtures. UV rays can cause wine to be 'light struck,' giving them an unpleasant smell.Darker bottles are better protected and some bottles have UV filters built into the glass, but enough UV rays can still penetrate to ruin the wine. If you can't keep a bottle entirely out of the light, keep it lightly wrapped up in a cloth, or simply put the bottle inside a box out of the way. If it does get exposed to light occasionally, try to make sure it's light from incandescent or sodium vapor lamps.

           Store corked wine bottles on their sides. If they are stored upright for a long amount of time, the corks will dry out, and air will eventually get to the wine, spoiling it. If you store it label side up, it'll be easier to spot any sediments that may have formed in the wine over time when you do eventually pick it up.


          Keep the temperature constant. For extended aging of wine (over 1 year), refrigeration is a must in most parts of the world; even a below-ground cellar is not cool enough.

• Wine storage temperature should not go over 75˚F (24°C), for longer than brief spans of time. At 75°F, wine begins to oxidize. An ideal temperature for storing a varied wine collection is 54°F (12.2°C).Letting the temperature drop below 54°F won't hurt the wine; it'll only slow down the aging process.
• However, A 68 to 73 degree storage area is far preferable to one that is 45 to 65 degrees F, though the first approaches the dangerous 75 figure. Rises in temperature force wine through the cork; drops cause air to be sucked back in.Temperature in a wine storage area should be as constant as possible. 
• All changes should occur slowly. The greater the changes in temperature a wine suffers, the greater the premature aging of the wine from overbreathing. The temperature should never fluctuate more than 3°F (1.6°C) a day and 5°F (2.7°C) a year, especially with red wines, which will suffer more temperature-related problems than white wines.

             
                Don't move the wine. If possible, store the wines in such a way that you don't need to move them in order to reach a bottle to drink. Try not to move a bottle at all once it is stored. Even vibrations from heavy traffic, motors, or generators may negatively affect the wine.

                Keep the humidity at around 70%. High humidity keeps the cork from drying and minimizes evaporation. Don't allow the humidity to go too much over 70%, however, because it can encourage the growth of mold and cause labels to loosen. You can purchase a hygrometer to track the moisture conditions and use humidifying or dehumidifying techniques as needed.

               Isolate the wine. Remember that wine "breathes", so don't store it with anything that has a strong smell, as the smell will permeate through the cork and taint the wine. Good ventilation may help prevent musty odors from entering the wine.

               Store for an appropriate amount of time. Not all wines improve over time. Generally, new world, inexpensive wines will not improve. Red wines can be stored and aged for anywhere between 2-10 years to mature. This, however, depends on the type of red wine and the balance of its sugar, acid and tannins. Most white wines should be consumed after 2-3 years of storage (though select White Burgundies (Chardonnays) can be aged for over 20 years.)


             Adjust the temperature before serving. Different wines taste best at slightly different temperatures, which may vary from the temperature in which they were stored. Right before drinking the wine, allow the temperature to rise or fall to the appropriate serving temperature:

• Blush, rose and dry white wines: 46-57F (8-14C)
• Sparkling wines and champagne: 43-47F (6-8C)
• Light red wine: 55F (13C)
• Deep red wines: 59-66F (15-19C)

After Opening 


               Store opened white wine in a wine cellar or closet. If you do not have one, put it in the fridge. This will generally only keep the wine  for three to five days if you have already opened it, though there are ways to ensure it stays good for longer:

• Minimize its exposure to air. Cork the bottle tightly. If there is only a little bit of wine left, try transferring it to a smaller bottle.
• Keep it away from excess amounts of light and heat. If you have multiple refrigerators, put it in the one that is used the least. If you only have one, try not to leave the fridge open for extended periods of time.
• Purchase a wine stopper and pump.

               
              Leave red wine out. As long as you place the cork in the bottle and put the bottle in a dark place, you won't need to worry about it going bad for a few days.


               Keep dessert wines like Sauternes, most everyday Ports and most Sherries for longer. They will resist degradation for more than 3-5 days, though exactly how long depends on the individual wine.


Storage Options 


            Wine cellar. This is an obvious one- if you have a wine cellar, worry no more! Just place the bottle of wine on the rack, close the door, and you are set. Make sure to have some type of system for finding certain bottles of wine in your wine cellar, though, otherwise it can be very easy to spend a good amount of time searching for that one particular bottle.


            Makeshift closet wine cellar. While digging a large hole in the basement  would seem the most effective thing to do, that would be a major undertaking, and will cost you quite a bit. A closet wine cellar is ideal for the every day wine  lover, and will probably only cost you around two, three hundred dollars.

•   Be sure you are committed, however, because it's not always easy to convert back into a regular closet.
• Find an empty, out of the way closet on the ground floor of your house.
• Glue strips of 1" foam board to the walls and ceiling of the closet, using construction cement as a glue.
• Replace the door with an insulated door (preferably steel). If you would like, you can also glue the foam to this.
• Attach weather stripping to the edges of the door to make sure that no air gets in or out—heat could ruin the wine.
• Make sure that the temperature is relatively cool. There are numerous devices you can use to decrease the temperature in the closet—find one that suits your particular closet.

          Wine cooler/refrigerator. This will generally keep the temperature constant, as long as you're not constantly opening and closing the door. Good humidity levels are maintained, as well. Some have different temperature zones for different wines.

We hope this gets you caught up with the many different methods in taking care of your wine collection. 

If you would like to contact us with any questions or feedback you can reach us by  email.

Thank you for visiting!

Joseph A Jones & The WellLife Team