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Wine With ….. Pizza???!!!!

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Best Wine with Pizza

Traditionally it’s not so common to combine wine with pizza often by habit or because of the belief that dish so simple as pizza can’t be associated with gourmet cuisine. However, old traditions can be modified to become new and the combination of pizza and wine – as well as champagne – can be more than interesting. Nowadays pizza recipes go beyond traditional, and the ingredients range from vegetables to cold meats. Pairing wine with a pizza is no longer something so unusual.

The Logic Behind the Pizza and Wine Matching

We have all been tempted by the delicious appearance of a freshly made pizza. Napolitana, Margarita, Cuatro Quesos, etc. The popularity of this dish with Italian origin has generated many different varieties, and it has been adapted to the local flavor of each region. The food in most European areas tastes the way it does because of the taste of local wine and vice versa. They are significantly going to influence one another. While choosing the perfect wine to accompany your pizza, the first thing to keep in mind is a pizza topping. Today, we can find just about as many pizza toppings out there as there are wine varieties so things can get a little complicated

White Pizza

Fundamental characteristic of white pizza is that it does not have tomato sauce. This less traditional pizza can be composed of béchamel sauce or even spinach and zucchini. A Sauvignon Blanc, Vidiano and even some sparkling wines are good options to keep in mind if you prefer less traditional pizzas with no tomato sauce.

 

 

Traditional Tomato Sauce Pizza

For a pizza with tomato sauce and mozzarella, ham or other cold meats such as cantimpalo, you have to take into account the predominant acidity of the tomato sauce itself before choosing the right wine. For this reasons fruit wine with low acidity is going to combine well so that it does not mix with the ingredients. One of the wines that also work very well with the most traditional pizzas is Syrah medium-bodied wine which goes very well with the rich and fatty content of the mozzarella or cheese, especially strong and pungent blue cheese, a provolone or fontina.

 

Hawaii Pizza

Soft pizzas with sweet and salty combination stick good with young wines, with high acidity. Thus, whites or rosés are good companions for this type of pizzas. They also go well with sparkling wines or slightly sweet wines.

 

 

Pepperoni Pizza

On the other hand, strong pizzas made with pepperoni or serrano ham demand to be paired with red full-bodied wines. Stronger topping cheese requires a bit heavier and oak ageing wine. Acidity matches really good with the cheese. If you have pizza with great intensity topping like sausagechoose wine with an excellent aromatic profile like Kotsifali.

 

 

 Vegetable Pizza

As for the vegetable pizzas, their perfect pairing is made with light white wines which are not going to compete with components in a vegetarian pizza. Fresh Vidiano or Vilana is an excellent choice because it won’t overpower the flavour of the vegetables. Sparkling wines and even slightly sweet wines are a just as good choice with this type of pizzas.

 

 

Meat Pizza

The pizzas with different types of meats, whether chicken, veal or bacon, are best combined with the young, aromatic and fruity red wines with good acidity. The best thing to go with is Complicated red wine. The tannins in red wines will also greatly enhance meat flavour, while fatness of meat will cancel dryness sensation in the mouth which is produced by the tannins in red wine.

 

 

https://allwinesofeurope.com
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Wine Flavors

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Wine Flavors: What’s Right? What’s Wrong?

Learn where wine flavors come from, how to smell them, and what flavors to expect in Cabernet, Shiraz, Pinot Noir, Chardonnay, and Sauvignon Blanc.Understanding the flavors in wine starts with a seemingly simple question:

Where do wine flavors come from?

Imagine yourself the size of a single atom floating on the surface of a glass of wine. Down at this level, the surface of wine is quite turbulent.

Alcohol Evaporation Diagram by Wine Folly

Ethanol molecules lift off from the surface of the liquid during evaporation, carrying with them a slew of other aromatic compounds. These compounds float into our noses and give wine its many flavors.

Wine Flavors in Pinot Noir Wine versus Pinot Noir Juice - Diagram by Wine Folly

But this doesn’t explain why Pinot Noir juice smells nothing like Pinot Noir wine.

Wine flavors are created by chemical reactions during fermentation (when yeast turns sugar into alcohol). Fermentation creates hundreds of flavor compounds.

If cherries aren’t an ingredient in wine, then how come some wines smell like cherries?

At the atomic level, aromatic compounds in wine look identical to – or are mirror images of– smells you already know. When you sniff cherry in wine, you are smelling the identical aroma compounds that also waft from a freshly baked cherry pie. (Egads, now I’m hungry!)

Here are common wine flavors by category:

Common Fruit Flavors Found in Red Wine - Infographic by Wine Folly

FRUIT

Red wines typically smell like various berries, cherries, and plums.

Common Fruit Flavors Found in White Wine - Infographic by Wine Folly

White wines typically smell like citrus fruits, tree fruits (peaches, apples, pears), and melons.

FLOWER / HERB

Both red and white wines can have subtle (or not-so-subtle) aromas of fresh flowers, roses, green herbs, leaves, green vegetables, and/or stems.

OTHER

Don’t be surprised if you get whiffs of cheese, bread, milk, butter, bacon fat, petrol, nail polish, potting soil, or petrichor (smells like freshly wetted asphalt in the summer – side note: I’m addicted to this smell…).

AGING / OAK

Some wine smells come specifically from aging wine (or oaking it) and include vanilla, baking spices, pie crust, caramel, Maillard Reaction (the “brown butter” smell), tobacco, cedar, coffee, leather, creosote, and chocolate.


Cabernet Sauvignon Flavors

Cabernet Sauvignon Tasting Notes - Illustration by Wine Folly


Shiraz Flavors

Shiraz Tasting Notes - Illustration by Wine Folly


Chardonnay Flavors

Chardonnay Tasting Notes - Illustration by Wine Folly


Sauvignon Blanc Flavors

Sauvignon Blanc Tasting Notes - Illustration by Wine Folly


If I smell cherries and you smell pepper, who’s right?

Look at your nose. Now imagine (or look at) someone else’s nose. (Don’t stare!) They look pretty different right?

Wine Noses Illustration by Wine Folly
Love your sniffer!

Differences in our physical attributes, along with how our brains process smells, partially explain why we each pick out different wine flavors and smells.

 

https://winefolly.com


 

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Benefits of wine….

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What 2 glasses of wine can offer your body???

The anticoagulant substances contained in wine help reduce blood clotting.

  • Alcohol consumption can improve HDL (good cholesterol) levels and reduce LDL (bad cholesterol) levels, thus improving the lipid profile. Together with its anticoagulant properties, wine is the ideal ally in the battle against cardiovascular diseases.
  • Wine does not only bring joy, it also helps the mind! According to a study, people who had consumed a moderate quantity of wine achieved higher scores in IQ and EQ tests.
  • Drinking alcohol with food does not significantly affect blood sugar levels. As a matter of fact, a study by the American Diabetes Association has shown that the combination can reduce the likelihood of type II diabetes.
  • Wine consumption reduces the risk of Alzheimer’s disease.
  • The anti-cancer substances contained in wine, such as melatonin, resveratrol and other, reduce the likelihood of breast and upper gastrointestinal cancer. They also reduce the likelihood of lung cancer by 13%.

Furthermore, drinking 4 glasses of wine per week reduces the likelihood of prostate cancer by half.

  • According to an American study, drinking wine protects the eyes against macular degeneration.
  • Spanish researchers have found that people who drink two glasses of wine per day have 44% less chance of catching a cold.
  • Certain wine varieties contain melatonin which controls the human biological clock. So a small glass of wine helps you sleep better at night.
  • Wine consumption promotes longevity.
  • The anti-inflammatory action of alcohol improves the body’s overall health and wellbeing.

 

Source: Wines of Crete

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IT’S HARVEST TIME!!!!!!

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Its Grape Harvest Time!!!!

Because its Grape harvest time we thought of sharing an article that relates to wine and its history on our island.

Crete as you will see has a very long tradition in wine making.

The history of the vineyard can be traced back to the furthest reaches of time. Seeds of wild vines have even been found in caves inhabited by prehistoric nomadic tribes. Before the ice age, the vine flourished in the polar zone. Glaciers, however, limited its spreading and pushed various species of wild vines towards warmer zones, such as central and eastern Asia, central and southern Europe, but also the greater area of south Caucasus. That is the birthplace of Vitis vinifera, the wine-bearing vine, several varieties of which are almost exclusively being cultivated today.

The art of viticulture is said to have started with the agricultural revolution around 5,000 BC. The Arians (ancestors of Indians living in the area of Caucasus-Caspian Sea), the ancient Persians, the Semitic people and the Assyrians are considered to be among the first known vine growers. In fact, at that time, wine was known even in ancient China! The art of viticulture and winery was then passed on to the Egyptians, the various peoples of Palestine and Phoenicia, and the Greeks. Egypt had a long tradition in winery, starting prior to 4000 BC: Ancient Egyptians even used mechanical presses, while amphorae of the New Dynasty (1600 – 1100 BC) have also been discovered, indicating origin, harvest and winemaker. Around 1700 BC in Mesopotamia, Babylonian king Hammurabi had passed legislation on the price of wine, but also on having it consumed only during the period after harvest (ageing obviously was an unknown concept at the time). Despite their long tradition, these people soon lost their reputation as great winemakers, which is probably due to the fact that better vine varieties started growing in the Mediterranean climate of Phoenicia and Greece. The Semitic people of the eastern Mediterranean got acquainted with wine early on, judging from the numerous accounts found in the Old Testament. The significance of wine in social life was so great; one has only to consider that Jesus Christ performed his first miracle at Cana in Galilee, turning water into wine so that the wedding he was invited to could continue. Phoenicians were renowned winemakers, but also merchants: Phoenician wine amphorae have been found in every region of eastern and central Mediterranean. One of the first great centers of maritime wine trading was Tyros.

Greeks developed winery to a great extent, almost establishing a monopoly in the market for centuries. They acquired knowledge of wine probably when they first settled at their current land. It is not certain whom they learned the art of winery from, but, according to one of the most prevalent theories, they learned it from the eastern people (Phoenicians or Egyptians), with whom the Greeks, especially the Minoans, had developed commercial relations. Wine as a core element of the first European civilization.

However, the history of wine in Crete and its bonds with the island have deeper roots, dating even further back than the Homeric epics. One hundred years have passed since internationally-acclaimed archaeologist Sir Arthur Evans brought to light the miracle of the Minoan Civilization in Crete.

At the palace of Knossos, the oldest architectural monument in Europe, luxurious four-storey buildings were found, with services the rest of Europe acquired several thousands of years later. Evans was so impressed by the living standards of ancient Cretans he very often praised them in front-page articles in the world’s most popular journals. The multicolored wall-paintings in Minoan Palaces depict a life full of creativity, good taste and in complete harmony with the natural environment. Minoans cultivated their land and tasted what it so generously offered. Hundreds of tablets discovered by archaeologists show a flourishing economy with agricultural, livestock-raising and commercial activities.

The main products Cretans successfully cultivated and traded were olive oil, cereals and  wine. The vine has known around 4000 years of systematic cultivation in Crete! No wonder that the oldest wine-press (3500 years old) was found in the region of Vathipetro. Homer informs us that, at his time, Cretan wines were renowned throughout the known world. Apart from the 3500-year-old wine-press, impressive amphorae, vast underground wine storage facilities and relevant drawings in all Minoan Palaces provide evidence not only of wine’s central role in the life of the island, but also of the sophistication of the Minoans’ know-how. However, Cretan wine was not confined to the island. It travelled. Minoans went all around the Mediterranean, their ships filled with products of the Cretan land. So they reached the court of the most powerful man in the world, the Egyptian Pharaoh: Egyptian wall paintings depict Cretan ships arriving at Egyptian ports. Merchandise included amphorae, probably filled with Cretan wine. At the wreckage of such a ship off the coast of Turkey, archaeologists found a sealed amphora filled with wine over 3000 years old. Vine-growing and winemaking continued unabated throughout the ages. The Law Code of Gortyn, the oldest legal text in Europe, includes the first set of rules on vine-growing.

The Roman Empire conquers Crete and Cretan wine conquers Rome

A few centuries later, when Crete became a province of the Roman Empire, the Romans realised that their needs in wine – a commodity they were particularly fond of – was too great to be met by the vineyards of the Italian peninsula. They eventually turned to Crete. Its plains and hills were gradually turned into vast vineyards, while Cretan winemakers increasingly improved their vinification skills and produced excellent sweet wines which, through Rome, conquered the entire known world at the time.

Many Greek and Latin writers of the time spoke very highly of Cretan wine, which was also considered to have medicinal properties. The numerous Cretan amphorae found offer indisputable proof of this ancient commercial success. What is more, one such amphora found in Pompeii had CRET EXC inscribed on it, which, according to experts, means Exceptional Cretan Wine.

Post-Christianity

Christian tradition slowly started to dominate the world and the star of the pagan Roman Empire started to fade. But wine still held a high place in people’s lives. Greece, together with almost the entire Mediterranean world, became part of the Byzantine Empire, the first Christian superpower which was beginning to form. Crete took part in a series of wars and went through tumultuous times which did not favour vine-growing and winemaking. Finally, it was conquered by the Venetians in 1204. In Byzantine Greece, wine production and wine exports in particular started dwindling. Cretans, however, taking advantage of both the security and the commercial networks offered by the Venetians, set off for a second time in their age-old history to dominate the European wine markets – and this time for longer. Cretan winemaking and exports thrived under Venetian rule. In 1415, annual exports of exceptional quality wine exceeded 20,000 barrels. One and a half century later, exports reached 60,000 barrels. In 1669, Crete was conquered by the Ottomans. For the next two centuries, there is no clear picture of wine production in Crete, but Islam’s prohibition of wine consumption must have had a negative impact. Nevertheless, even the supreme religious and political leaders of the Ottomans, the Sultans, often succumbed to the temptation of this exceptional drink.

 

Cretan wine in the 20th century

Crete was liberated from the Ottoman rule in the late 19th century. The new and fairly progressive independent administration of the island promoted the restructuring and updating of agricultural production with all its might. The wheels of wine production thus started turning anew. In the international fair held at Hania at the beginning of the 20th century with the aim of promoting new Cretan products to the markets of the West, 18 winemakers were awarded prizes for the quality of their wines. In 1913, Crete was annexed to the Greek state. But Greece’s tumultuous history over the next decades, with one war after the other, did not favour exports, affecting wine in particular. Despite adverse conditions, however, Cretan winemaking tradition survived all these hard years, owing to its core unit: the family. To this day, many modern companies producing and exporting wines, which are becoming all the more popular in foreign markets and are awarded prizes in international competitions, come from families of large and medium landowners, who kept both tradition and their love of wine alive all these years.

In modern reality, Cretan wine has long attracted the attention of and is being increasingly preferred by the general public. Cretan wines are a valuable heritage of traditional varieties, in complete harmony with the island’s climate. The great number of local varieties, the diversity and uniqueness of various wine regions, but also the long Cretan wine tradition form the foundation of Cretan wine’s high quality standing and ongoing growth.

This tradition, however, would not bear fruit without knowledge and technology. Cretan winemakers took recent advancements, but also the consumers’ preferences, seriously into account. This is largely due to the existence of a new generation of winemakers, enologists, viticulturists, etc. who are trying to improve all aspects of Cretan wine with knowledge, vision, and passion. New varieties are being tested, and new aromas and flavors are emerging, presenting the consumer with fine wines, which can satisfy all tastes and needs. Making good use of traditional vine varieties and age-old experience, modern wine producers in Crete have managed to elevate Cretan wine to its rightful position.

 

 

Source: Wines of Crete: http://www.winesofcrete.gr/cretewines/en/Article/TheIsland/HistoryofWineinCrete_997.html

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Wine Faults

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Aromas that signal something’s wrong with your wine

Wine can be spoiled in the winery, after bottling, during shipping or storage at a retail shop, restaurant or even in your home. Some wine faults are more common than others, there’s a good chance a regular wine drinker will experience at least one or more of the faults.

 

Corked wine

Does your wine smell like a wet dog, damp newspaper or cardboard or a musty basement? Then the wine is probably “corked.” Cork taint may be the flaw most likely to cause the most sleepless nights for winemakers and collectors. Estimates vary, but up to a staggering 8% of bottles may be “corked.” Cork taint derives from the compound trichloroanisole (or TCA), a sign of mold in faulty corks

Oxidized wine

Smelling walnuts, caramel, stewed fruit or even curry spice? The wine is probably oxidized. But should a wine, red or white, become prematurely oxidized (oftentimes due to a dried out cork), it’s no longer good. If you’re served a prematurely oxidized wine at a restaurant, that’s grounds to send it back. To avoid the issue at home, always store a bottle on its side.

 Volatile acidity

When volatile acidity levels in a wine are excessively high they spoil the aromas and flavors. Volatile acidity destroys the wine’s fruitiness and finally makes the wine taste like vinegar.

Reduction

Smelling rotten eggs, burned rubber, matches or cauliflower in your wine? That wine is reduced. Reduction is the opposite of oxidation, meaning the wine has not been exposed to any air. Too much air can oxidize wine, but a little bit of oxygen helps wine age. Reductive aromas may also be present in wines aged under screw cap tops.

Brettanomyces

Are you getting the aroma of bandages, rubber, horses or other barnyard smells? This is brettanomyces — or brett  is a type of yeast that likes to hang out in wineries, especially in barrels. Brett can be tricky to identify, as certain strains of the yeast can impart earthy or meaty aromas that some people find appealing in small amounts. However, if your wine smells primarily of barnyards, rotten meat, or adhesive bandages, you should consider sending the wine back.

Sulfur

Sulfur has a complicated relationship with wine. One particular type, sulfur dioxide, is added to almost all wines as a stabilizer and natural preservative to keep bacteria away. But sometimes your wine gets a wandering eye and becomes attached to other types of sulfur, such as dihydrogen sulfide, which can lead to rotten egg, flatulence, burnt rubber, or skunk, aromas no one wants associated with their wine.

No aroma

This could be because the wine is too cold, or it needs a little air. Warm the glass with your hands and swirl a little to introduce more air. If it still isn’t smelling like much after a few minutes, it could be that the wine just doesn’t have much flavour.

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