HOW TO STORE THE WINE

Many time i have been asked how to store the wine once they open it or when people buy new one , so put my all thought together most wines are not meant to be stored for long periods of time. However, some types of wine are meant to be stored and actually improve in quality as they age. Some have even been kept for over 100 years without going bad! However, most people do not know the fundamentals of storing wine properly, which results in a much shorter shelf life.

If you do plan on storing wine for a while, there are several things to keep in mind when finding a place to store your wine. Each can have a significant impact on the shelf life of your wine, and ignoring any of them can cause it to go bad quickly.

1. Light

Light is the number one destroyer of wine. Most modern glass bottles are made with materials that block most light rays. However, leaving the bottle in any kind of light can still break down the wine and leave it tasting like wet cardboard. This should be a concern for anyone bottling their own wine, as most bottles sold at home brew and home wine-making stores are cheap and will not block light.

2. Humidity

Store your bottles in a relatively moist area, preferably higher than 75 percent humidity. This will keep the cork from drying out, which exposes the liquid inside to the elements (this is bad). Obviously don't store it intoo moist of an area, or you will have mold.

3. Temperature

Colder temperatures will slow the aging of all wines. It's basic chemistry: lower temp=slower-moving molecules=slower chemical reaction! Since the aging of wine is a chemical reaction, the same principal applies! The generally agreed-upon temperature is around 55°F (13°C). Also, try to make sure that the temperature stays constant, and does not fluctuate.

4. Vibration

Wine should never be shaken, bumped, or vibrated. This greatly increases the rate of chemical breakdown. So, keep your bottles in an out of the way area where it will not be disturbed (not on the other side of the wall from your stereo system!).

Aside from these environmental factors, here are a few tips to keep your wine tasting great:


Always keep the bottles on their side. This will keep the corks moist.
Consider investing in a wine cellar or closet. These are engineered to provide your wine with the ideal storage conditions.
If you'd like to try a fun and useful project, try building a wine rack   . My page on how to build a wine rack has tips, step-by-step plans for free, a how-to video, and everything you need to get starting building a wine rack whether you are a beginner or a seasoned pro.

Lets's Read The Wine Bottle Label Today

Wine labels can be straight-forward or fairly tricky to decipher, depending on whose you're trying to read and where it's from. New World labels tend to be easier to read, with the varietal or blend clearly labeled, the producer, where the grapes were grown and the alcohol content right there in plain view. Old World wines have a reputation for being tougher to interpret. Instead of the varietal being the primary piece of information on the Old World label, it is the location - where the wine is from. Old World wines are heavily invested in their individual terroir, not necessarily the specific grape

1-    HOW TO READ A NEW WORLD WINE LABEL :-

New World wine labels are pretty user friendly, offering consumers a few key pieces of wine buying information. The varietal is listed on the label, making for less guesswork than many Old World labels. The producer, varietal, vintage year, region where grapes are grown, and alcohol content typically appear on the front label. The back label sports the government warning, "According to the Surgeon General..." and the sulfite statement along with some witty wine wisdom and pairing preferences for the particular wine.


2-    HOW TO READ AN ALSATIAN WINE LABEL :-
Alsatian wine labels tend to be easier on the New World consumer, as they are the one French wine region that habitually states the wine’s grape varietal directly on the front label. These labels are a good place to start easing into Old World label decoding, because they provide a "hybrid" of Old World and New World labeling strategies. The detective work is significantly reduced as consumers conquer the label offerings in record time, but easy label deciphering aside, the majority of Alsatian Rieslings need little help in convincing consumers to give them a go. Alsace has an international reputation for producing tip top Rieslings at consumer-friendly price points - this particular Lucien Albrecht Riesling is no exception.


3-    HOW TOREAD A FRENCH WINE LABEL ( BURGUNDY ) :-
This label is from Burgundy (right corner “Vin de Bourgogne,” meaning “Wine of Burgundy”). In Burgundy there are two wines to know: Red Burgundy (Pinot Noir) and White Burgundy (Chardonnay). This label represents a white wine from Burgundy, which we figure out from bottle and label clues. The bottle will have the sloped shoulder style that is typically found in white wines. Next, the appellation in Burgundy is Macon-Villages (known for white Burgundy wines, aka Chardonnay). The estate where the grapes are from is "Domaine Champ de Brulee." The wine's producer is Vincent and the bottling information is at the label's bottom. So, we know this wine is a Chardonnay from Burgundy produced by JJ Vincent in 2003 with an alcohol content of 12.5%.


4-    HOW TO READ A GERMAN WINE LABEL :-


The vast majority of German wines are Rieslings, and for good reason. Germany has been setting the traditional standard for the Riesling grape for centuries. The German wine label includes the basic information found on most other labels: producer, region, vintage, vineyard, varietal, and the like, but they throw a curve when the ripeness levels, sugar levels and quality classifications also grace the label. The quality classification starts off with the basic table wine, "Tafelwein" and proceeds to a level 5 designation of "Qualitätsweine mit Prädikat" (QmP) - translated to "Quality wine with attributes."


5-     HOW TO READ A ITALIAN WINE LABEL :-
For those that don't speak Italian, wine labels from Italy can be daunting, until you know a few essential label clues. The primary pieces of information that Italian wines want to communicate to you, their celebrated consumer, are the wine's: Name, Growing Region (There are 37 designated wine growing regions in Italy), Grape Type (Italy has over 2,000!), Estate and Producer Names, Alcohol Content, Vintage Year and Classification (Vdt, IGT, DOC, DOCG - government appellation designations related to volume, location and quality). If you can grab these key pieces of information off of an Italian wine label then you are good to go.

Yor Wine Dr.

Khan

CS,CSW,CSC

The best Sommelier in the world

Let Me Introduce the world best Sommelier Mr. Rajat ("Raj") Parr (( my mentor whom i never met but just reading about him made me a sommelier and a certified sous chef )) is an Indian-American sommelier, who oversees the wine program of the Michael Mina restaurant group.

Biography
Parr was born and raised in Calcutta, India.He grew up close to his cousin, who ran two restaurants in New Delhi.Although he
had read about wine, he had never tasted it (wine production and consumption in India is relatively limited) until age 20, in 1993, with an uncle living in London.
Parr graduated from the Welcomgroup Graduate School of Hotel Administration in Manipal, Karnataka, India. He graduated from the Culinary Institute of America in Hyde Park, New York, intending to become a chef and externed at the Raffles Hotel in Singapore. He moved to San Francisco to become a food runner at Rubicon Restaurant, on encouragement from his wine instructor, after reading a magazine article about the restaurant's celebrity-sommelier Larry Stone. Parr, who visited vineyards on his days off to learn more about wine, impressed Stone with his persistence and determination.Within six months he became assistant to Stone, who became his mentor. After three years, Parr became sommelier of the Fifth Floor in San Francisco in 1999. In 2003 Parr was appointed wine director all of the Michael Mina restaurants throughout the United States.
In 2007 he, along with Michael Mina, were hired to develop and run a food and wine program by the developers of San Francisco's Millennium tower, who called him "one of the most celebrated sommeliers in the world". The restaurant, RN74, had a $4.5 million budget and opened in May 2009 with a 84 page wine list.
In October 2010, Parr in collaboration with Jordan Mackay published the book Secrets of the Sommeliers - which won the 2011 James Beard Cookbook Award - Beverage Category

Your wine Dr.

Khan

CS,CSW,CSC

The Prisoner 2010 Napa Valley

Dark red, almost garnet hue with bright red on the rim. Ripe cherry and cedar on the nose with hints of dried rose petal and sweet oak. Lovely entry that leads into a fat and savory mid palate. Ripe fig and black currant dominate the finish with a breadth of soft, well integrated tannins.

44% Zinfandel
26% Cabernet Sauvignon
18% Syrah
  9% Petite Sirah
  2% Charbono
  1% Grenache

i can drink this wine any time of the day winemaker Dave Phinney did excellent job, one of my favorite wine at this time 
YOUR WINE DR.

KHAN CS,CSW,CSC 

Italia The land of Great Wines

Italy one of the most famous country in the world for their best wines for centuries i do like some great Ones come from this land, Italy is the pretty much the country makes the wine in everyday life and on Dinner table so today i will be focusing on one of the great region of Italy called TUSCANY

The Tuscany wine region is a large region of Italy on the west Mediterranean coast north of Rome. The most famous and largest city in the Tuscan region is Florence. Wine is produced throughout the region from several different appellations. Giving a general description of Tuscan wine can be tricky because it is such a large region, producing both red and white wines.

As a huge generalization, the most famous wines of Tuscany are rich, red wines which can often age quite a long time. The most famous region for Tuscany wine is probably Chianti, whose name is almost synonymous with Tuscany wine and known by almost everyone. But there is much more to Chianti and Tuscan wine than those bulbous, basket-wearing bottles.

If any one grape variety can be said to bethe grape of Tuscany wine, it would be the native Sangiovese. This grape and its various types is at least partially the blend of many of the red wines of the region. However, many other grapes are grown here, including Cabernet Sauvignon and Merlot, among others.
The Individual Appellations of TuscanyChianti: For better or for worse, Chianti is the most famous wine name of Tuscany. It is one of the oldest regions and has been producing wine for centuries. It is a large region in the middle of Tuscany and the principle grape variety used is Sangiovese. This varietal produces wines with an earthy complexity to the bright red and black fruits. It has the acidic bite to give it freshness and lift while being capable of producing a wine of great depth. Currently, wines must have at least 75% Sangiovese, although some have more, up to 100%. There can be 10% Canaiolo and up to 20% of any of the other grapes approved for use in the region, including Cabernet Sauvignon, Merlot and Syrah. Chianti can be labeled as simply Chianti but can also be labeled according to one of several sub-appellations in the area, most notably Chianti Classico and Chianti Rufina. The wines of Chianti can vary quite a bit. While some of the less expensive examples are simple with a tart bright fruitiness, some can be quite dense and rich and age-worthy. The Reserva wines are aged the longest and are usually from the richest, ripest fruit, giving the most complex and structured wines.

Of note, while well known for the strange squat bottles with a straw basket around it, most Chianti are not bottled that way these days. In fact, much of those basket bottles you do see are inexpensive, and often inferior, Chianti.

Brunello di Montalcino: This Tuscany wine is produced from a small region around the city of Montalcino near the Chianti region. The wine is produced from 100% Sangiovese. However, here it is a local clone of Sangiovese called Sangiovese Grosso, also known locally as Brunello(roughly translated as the "nice dark one"). This clone of Sangiovese produces a darker, more muscular wine than the normal Sangiovese. Therefore the wines tend to be darker and richer than those of nearby Chianti. They are aged a long time, at least 50 months after the harvest, partially in oak barrels and partially in bottle. The Riserva bottling are aged a year longer. These wines can have a leathery, fleshy texture with lower acid than Chianti and darker flavors. They tend to be quite structured and can take many years to reach their peak. Younger wines are also bottled as Rosso di Montalcino and are a good, less expensive option if from a good producer.

Vino di Tavola or Super-Tuscans: Many years ago, adventurous Tuscany wine makers started experimenting with various grape varieties in various locations throughout Tuscany. Because these wines did not conform to the local rules for wines from any one specific appellation they could not call them Chianti or Brunello or any other place name, they were simply called Vino di Tavola, or "table wine". However, wine lovers around the world started to take notice of some of the best of these wines and coined the term "Super Tuscans" to distinguish them. Some of the famous first wines were Solaia and Tignanello from Antinori, Sassicaia and Ornellaia. This lead to an explosion of new planting and wine making in the region and hundreds of new wines, often with creative names made up by the producer rather than relating to a specific growing region. It is very difficult to make generalizations about these wines because they are made from many different types of grapes, from different sub-regions and in different styles. Common grapes used include Sangiovese, Cabernet Sauvignon and Merlot. While some producers make more traditionally Italian styled wines there are many that make wine in a more "international" or "modern" style, using lots of new oak for aging and producing ripe, rich, powerful wines along the lines of modern California or Bordeaux Cabernets and Merlots.

Vino Nobile di Montepulciano: This Tuscany wine, made around the town of Montepulciano, is sometimes confusing to people. There is an Italian grape variety called Montepulciano which is unrelated to this town. Some wine made from Montepulciano, the grape, is even made in parts of Tuscany. It is most famous for its part in Montepulciano d'Abruzzo, not in Tuscany. However, Montepulciano is not a part of Vino Nobile di Montepulciano. Instead, these wines are made from a minimum of 70% of Sangiovese (the local name being Prugnolo gentile), blended with other grapes. The wines are aged at least 2 years in barrel, 3 years for the riservas. Like Brunello, these wines tend to be a rich, powerful and age-worthy example of Sangiovese.

Vernaccia di San Gimignano: This is a white grape, Vernaccia, grown around the medieval hill town of San Gimignano. Considered to be one of Italy's best native white wines, they tend to be very dry, with a stony minerality.

Other Tuscany Wines: There are literally dozens of different types of wine produced in Tuscany. It would be impossible to cover them all here. Many of the most famous fall into one of the categories discussed above. However, particularly in the more inexpensive range, there are many that deserve your attention. There are often very good value wines costing no more than $10, made from varieties such as Sangiovese, Montepulciano, Cabernet and Merlot. There is quite a bit of variety though, so ask for suggestions as some are good value, everyday drinking wines and others are plonk. 

Your wine Dr.

S.Khan 

CS.CSW.CSC

STORING THE WINE

Many time people asked me how to store the wine properly so here my little knowledge about this topic.most wines are not meant to be stored for long periods of time. However, some types of wine are meant to be stored and actually improve in quality as they age. Some have even been kept for over 100 years without going bad! However, most people do not know the fundamentals of storing wine properly, which results in a much shorter shelf life.If you do plan on storing wine for a while, there are several things to keep in mind when finding a place to store your wine. Each can have a significant impact on the shelf life of your wine, and ignoring any of them can cause it to go bad quickly.1. LightLight is the number one destroyer of wine. Most modern glass bottles are made with materials that block most light rays. However, leaving the bottle in any kind of light can still break down the wine and leave it tasting like wet cardboard. This should be a concern for anyone bottling their own wine, as most bottles sold at home brew and home wine-making stores are cheap and will not block light.2. HumidityStore your bottles in a relatively moist area, preferably higher than 75 percent humidity. This will keep the cork from drying out, which exposes the liquid inside to the elements (this is bad). Obviously don't store it intoo moist of an area, or you will have mold.3. TemperatureColder temperatures will slow the aging of all wines. It's basic chemistry: lower temp=slower-moving molecules=slower chemical reaction! Since the aging of wine is a chemical reaction, the same principal applies! The generally agreed-upon temperature is around 55°F (13°C). Also, try to make sure that the temperature stays constant, and does not fluctuate.4. VibrationWine should never be shaken, bumped, or vibrated. This greatly increases the rate of chemical breakdown. So, keep your bottles in an out of the way area where it will not be disturbed (not on the other side of the wall from your stereo system!). Aside from these environmental factors, here are a few tips to keep your wine tasting great:

Always keep the bottles on their side. This will keep the corks moist.

Consider investing in a wine cellar or closet. These are engineered to provide your wine with the ideal storage conditions.

If you'd like to try a fun and useful project, try building a wine rack .my page on how to build a wine rack has tips, step-by-step plans for free, a how-to video, and everything you need to get starting building a wine rack whether you are a beginner or a seasoned pro. How to store wine after openingMany people end up with half a bottle of wine and wonder if they can stick it in the fridge until the next time they want to drink it. Well, there is good news and bad news here. The good news is that most wines will last at least a couple of days after being opened.If you wind up with a half bottle of white wine, put the cork back in it as soon as possible and put it in the fridge. The key here is to keep it cool to slow the breakdown process, and limit the oxygen that contacts the wine. This will allow you to keep most white wines for 3-5 days.Red wines should not be refrigerated ( some wine expert suggest but i do i think it put few more days on clock to kick back  ) Just put a cork in the bottle and put it in the cupboard. Doing this should keep it good for a few days.You will have mixed results when storing wine after opening. Some types of wines will last longer than others. It is best to cork any of them as quickly as possible, and drink them within a few days. There are wine vacuum pumps available as well, which can save your wine for a few more days. You can browse the web for a good selection of these products for storing wine after opening. In general, though, I recommend drinking the rest of the bottle!

 Cheersyour wine Dr.KHAN

CS,CSW,CSC

Pairing Wines with Food

Sorry being away as life got little busy lately. and i know thats not a excuse well then here i am again .Whether at a wine and food tasting or a simple dinner party, the art of wine and food pairing is one which can bring our experience of both the food and the wine to new levels. There is something almost magical about the interaction of some food and wine, creating a synthesis that is above and beyond either alone. However, while the right wine and food pairing can increase your pleasure, matching the wrong food and wine can cause the diminution of either or both. For example, too bold wine with a delicate food can prevent you from appreciating the nuances. In fact, wine and food tasting epiphanies, those magical moments, can be hard to come by. However, with a little know how, and some creativity, you can increase your chances of creating great food and wine pairings.
General Principles on Wine and Food Tasting and Pairing:

Drink what you like with the food that you like:
There are no absolute rules in wine and food pairing. While wine and food "snobs" will tell you there are golden rules to pairing food and wine, there really is no right and wrong. This is all subjective after all. If you like a food and wine combination, then it is good, end of story. So have fun with it. Pair wines you like to drink with foods you like to eat. If it works, great. If not, then try something new the next time. However, over centuries of experimentation people have discovered some basics which seem to hold true more times than not. Therefore, rather than reinventing the wheel every time you plan a wine and food tasting or dinner party, it can help to use some of the knowledge our culinary forefathers have discovered for us.


Match Intensity of Flavors
One important principle of matching food and wine is to match the general flavor intensity. In other words, match foods with bold, rich flavors (such as a grilled steak or leg of lamb, for instance) with big, bold wines that stand up to that richness. So, following our example, a rich, structured red wine like a Cabernet Sauvignon or Syrah might pair better with that rich grilled steak, whereas a lighter wine like a Beaujolais or most white wines would clash with the steak. Their delicate, bright flavors would not stand up to the fatty, meatiness of the steak and you would not be able to appreciate their subtleties. Likewise, foods with more delicate flavors would pair beautifully with more delicate, lighter wines which will not overpower the food. Image washing down a gently braised fillet of sole with a big, chewy red wine. Doesn't quite go! Again, experiment a bit and you may be surprised by some pairings, but the general rule will hold.


Match Regional Recipes with Regional Wines
In regions in which wines and cuisines have developed over centuries, as in many parts of Europe, oftentimes the wine and food of each region has grown up alongside each other and have evolved to complement each other. Let hundreds of years of experimentation and culinary evolution do the work for you! Rely on these classic pairings to find great wine and food tasting pairings.


For example, say you are cooking up a great rustic Provençal leg of lamb with rosemary and garlic. These Southern French flavors and style are perfectly complemented by wines that grew up in the same neighborhood! Try a Chateauneuf-du-Pape from the Southern Rhône Valley or a Bandol. Their rustic, rich meaty flavors and aromas of Provençal herbs will compliment the lamb perfectly. Likewise, if you are serving a northern Italian dish like mushroom risotto then it may pair beautifully with northern Italian wines like a nicely aged Barbaresco. While there are many exceptions to this rule (like German Riesling being a perfect match for spicy Thai cuisine!), it is hard to go wrong when pairing local cuisines with local wines in a wine and food tasting. In fact, a dinner party built around a certain regional cuisine is a fun theme for your next event!

A Few Specific Recommendations
While we will make suggestions for wine and food pairing elsewhere as well, here are a few recommendations for how certain types of food are classically paired with wines.

Apéritif (Starter Drinks)
An aperitif is generally a simple, light, refreshing wine or cocktail or may be a champagne , served chilled which welcomes your guests and wakes up their taste buds for the food to come. While it is sometimes served alone, these simple, light crisp wines can pair with any number of simple appetizers like cured olives, light cheeses, bruschetta, tapenade and others.

Fish
In general, lighter fleshed fish pair well with lighter white wines. In the case of richer fish like salmon or shark, particularly if they have a rich sauce, a light to medium-bodied white or red can do beautifully as well. For richer whites think of something like Chardonnay and for an appropriate red Pinot Noir-based wines should do the trick!

Poultry
While simple, lighter flavored chicken and turkey dishes can go both ways, pairing nicely with many medium to full-bodied white wines as well as medium-bodied reds, richer poultry dishes of game birds, rich sauces or mushrooms can go nicely with many bolder reds. Think Pinot Noir and Gamay based reds unless you have a nice rich, smoky dish which may pair nicely with a Rhône red or Zinfandel.

Beef
Beef almost always demands a big, rich red wine to stand up to its bold flavors. Structured red wines often have hefty tannin and the rich fattiness of a well-marbled steak stands up to tannins nicely and even helps soften their impact. Think big, structured reds like Bordeaux and Cabernet-based wines or rich Rhône wines made from Syrah.

Lamb and Game
Because of their "gamey" flavor, lamb and game meats like venison and others really shine with a wine that has a rich, bold personality to stand up to them. Depending on the style of lamb you can do anything form a rustic southern French type wine or a Bordeaux for more refined dishes. Look for aromatic wines with bold flavors and maybe even some smokiness or meatiness which will compliment the meat.

Cheese
Cheese really comes into its own when paired with wine. Wine and food tasting doesn't get much better than a great cheese washed down with a great wine. There are so many different styles, it is hard to generalize and we will go into much more detail in our Cheese and Wine section. In general, pair light, creamy cheeses with high butterfat with slightly acidic white wines like Champagne and pair richer, bolder-flavored cheeses with rich meaty red wines. There are many classic cheese and wine pairings to explore like Champagne with Explorateur or Port with Stilton! Yum

Good luck creating some great wine and food tasting combinations! Remember that while there are some guidelines to help you get started, you can experiment in any way you want to find food and wine pairings that please your palate. If you discover any interesting pairings, i'd love to hear about it!

Cheers 

your wine Dr.

Khan.S

CS,CSW,CSC