APERITIF

Today i am will  briefly cover the aperitif in this article An aperitif is generally an alcoholic drink that proceeds a large meal. Think of it as something like a beverage appetizer or hors d'oeuvre. Occasionally the term apéritif is used to describe the whole intro course that opens up your guest's palate before a large meal to follow. This usually consists of a beverage served with finger foods or "amuse buche" such as olives, bruschetta discreption or other simple appetizers

A welcoming drink is a wonderful way to welcome your guests and to let them know they are in for a great night. Who wouldn't like to walk into a dinner party and immediately get handed a nice cold and refreshing beverage to kick things off?
It introduces a feeling of celebration, relaxation and comfort. Leave your worries at the door!
The aperitif "wakes up" your guests' palates, stimulating their appetite and preparing them for the food to come. It actually does make you hungry and eager for the next flavor sensation.

What do I serve as an apéritif?

There is no one specific wine or drink that is always served as a starter, it varies tremendously depending on where you are and what cuisine is being featured. However, there are no rules. In generally though, the aperitif is generally light in body, fresh, lively and often served cool. They should be refreshing, not too serious or overpowering. Your goal is to enliven the palate, not clobber it! You want a drink that guests can sip easily while talking and greeting other guests. In general, you do not want something really heavy which will overwhelm your palate.

Of course there are always exceptions to any rule. You can serve whatever you like to drink or you think your guests will like. It can also vary depending on the season. For example, while a cool, crisp wine might be a perfect opener on a hot summer afternoon, in the dead of winter it might not be ideal. You might prefer to welcome your guests with a slightly richer or more alcoholic drink when it is cold out to "warm their bones" before settling in to dinner. But typically the apéritif is just an introduction, a handshake, not a drink you will continue the rest of the night.

When should you serve the aperitif?
We like to greet people at the door with a glass! Either that or as soon as people get settled in and are lounging around before sitting down to the actual dinner. We try to serve a starter drink at every function, whether it is a dinner party or a food and wine tasting or just simple wine tastings. In any situation it is a nice introduction and I haven't known a guest to not appreciate the gesture.

Some examples of drinks often served as an apéritif:

Champagne or other sparkling wine
One of the most elegant drinks and a classic starter for a great evening, Champagne or other sparkling wines are a great way to usher in a sense of excitement and celebration to your dinner party or food and wine event. Most sparkling wines pair beautifully with a range of foods, so they can also accompany appetizers or other early courses of the meal. Real Champagne (from the Champagne region in France) can be pretty pricey, there are plenty of less expensive options if you are on a budget. For example, Prosecco is a sparkling wine from Italy which makes a perfect aperitif. It is generally in a lighter style with slightly less effervescence than Champagne, making it refreshing and fun to drink. Other inexpensive options are Spanish Cava, sparkling Vouvray, or California sparkling wines.

Light-bodied white wine
As mentioned above, a cool, crisp wine like a slightly chilled light white wine, is a great intro wine. There are hundreds of wines to choose from but some examples are un-oaked Sauvignon blanc, white Bordeaux, Chablis, Pouilly-Fumé, Sancerre, Muscadet, Vouvray Sec, and German Kabinett Rieslings. Remember, you don't want something too heavy or super sweet to avoid killing your guests palates before they even get to the good stuff.

Rosé wine
A rosé is a wine which is somewhere between a red wine and a white wine. They can vary from slightly pink to quite dark salmon depending on how they were made. They are generally a relatively simple, but flavorful and refreshing fruity wine that is traditionally served slightly chilled. This is the classic apéritif in the south of France and other Mediterranean regions, especially for hot summer afternoons or evenings. It can be romantic, joyous and fun and is a great match to many simple appetizers. Rosé are made around the world but outstanding examples come from the South of France in areas like Bandol and Tavel. Do not confuse white Zinfandel and white Merlot for true rosé! They are nothing like a great rosé. Find the real thing and you will not regret it!

Sherry
Sherry is a fortified white wine generally made in Jerez, Spain. They can vary from dry to sweet but for an aperitif you should focus on the drier styles such as Fino and Manzanilla. Even Amontillado, which is a bit richer, could be ok. Very slightly chilled, these lighter styles can be a great apéritif because they are bright and refreshing yet savory and intensely flavored. They can definitely wake up any tired palate! They are also a bit higher in alcohol so they can work well for cool evenings in the fall and winter.

Flavored liqueurs
In some areas, people prefer more alcoholic, flavored liqueurs to start a meal. Some examples are Ouzo in Greece and Pastis (such as Pernod and Ricard) in southern France. Both are anise-flavored and usually served on ice with some cold water. In Italy, bitter-tinged drinks like Campari and Aperol, either on the rocks or with cola or orange juice, are often served. While the bitterness can be an acquired taste, it can definitely wake up your palate!

Flavored wine-based drinks
Many regions produce special apéritif wine drinks that are flavored with various botanicals. One of the most common is dry vermouth, which is often used for making a Martini. Alone, on the rocks, it can also be a nice opener. Other examples are Lillet, another flavored wine popular in France, which is slightly sweet and is lovely chilled or on the rocks.

Cocktails
Any cocktail can be an aperitif and many people prefer a stronger drink like a Martini or Manhattan to open the night and let the festivities begin. i personally like lemon drop martini or some refreshing berry Fusion martini before i start my meal

Light-bodied beer
Finally, not all aperitif must be wine or liquor-based. It is very common to offer a nice, cold beer in a less formal setting like a barbecue or casual dinner party. Lighter-styled beers are best for this. Good examples are lagers and pilsners but any lighter refreshing beer will do. Avoid the heavy, dark beers.

Have fun choosing an appropriate apéritif for your next food and wine event. They are definitely an easy way to take your entertaining to the next level. Your guests will definitely thank you and will eagerly await your next dinner party!

Thanks for reading and if you need any assistance please do not hesitate to contact me

Your personal wine Dr.

 

Khan CS,CSW *

NZ Pinot Noir best area

 Central Otago leading grape variety is pinot noir , and is estimated to account for some 70% of plantings. The Pinot Noir is notoriously fickle and difficult to grow. Central Otago, however, with its combination of climate, terroir and determined winemaking appears to have the capacity to produce a world-class Pinot Noir that is increasingly sought-after. The grape there is producing elegant wines with great ageing potential that some experts believe will ultimately equal the best in the world.

The other 30% of production comes from Chardonnay, Sauvignon blanc, Riesling, Pinot gris, and Gewürztraminer. The latter three in particular, amenable to Central Otago's climatic conditions and soil type, are showing great promise, and may develop a reputation to match the Pinot Noirs. Limited production of sparkling wine, made in the traditional style from Pinot Noir and Chardonnay grapes, has been of good quality, and has received some accolades at wine tastings around the world.

here is few Sub Regions i like to high lights

The Central Otago wine region is broken into multiple sub regions, each with its own climate and characteristics.
Bannockburn - is located on the southern banks of the Kawarau River near Cromwell and is a very warm area that was known by gold miners as “the Heart of the Desert”. Grapes ripen early on sandy, silty loam soils. The elevation ranges from 220 to 370 metres.
Bendigo - lies east of the Clutha River and Lake Dunstan and has both medium (220 metres) and high elevation terraces (330 to 350) planted in grapes. This warm area has semi arid soils at variable depths free draining soils at the lower levels and shallower soils at higher elevations.
Gibbston - is a tight valley enclosed by mountainous terrain. About 250 hectares of vines are planted on sloping land on the southern bank of the Kawarau River. Gibbston is the coolest and highest of the sub-regions with vineyards between 320 and 420 metres altitude.
Wanaka - the smallest of the sub-regions, has vineyards planted between the banks of Lake Wanaka and the town of Luggate to the east. Ranging between 290 to 320 metres above sea level, the vineyards have a similar but slightly warmer climate than those at Gibbston.
The Alexandra Basin - is surrounded by the Clutha and Manuherikia rivers and regularly records New Zealand’s hottest summer temperatures. Schist outcrops dominate the arid landscape and a wide diurnal shift moderates the high temperatures.
The Cromwell Basin - contains the highest concentration of vines in an area bounded by the Kawarau River, Lake Dunstan and the Pisa mountain range-  It is a warm district characterized by semi arid, high terraces and moraines and gently sloping fans.

WINE & DINE

There is an infinite array of possible wine and food pairings, so I have put together a few pointers that will help you select the right wine pairing to match your food.
These are basic rules of thumb that are normally followed when picking a wine to match with your meal. However, nothing here is set in stone, so always make sure you drink what you like best, not what you think is the "proper" food and wine pairing.
Now, read on to get all of my wine pairing tips and practice up before your next dinner party of wine club tasting
1-: BALANCE
Generally, when considering a wine and food pairing, it is best to pick a wine that balances the natural flavors of the food. Spicy, flavorful food should be paired with a spicy, flavorful wine. On the other hand, a mild, neutral dish should be paired with a mild, neutral wine. Makes sense right?
Most beef dishes would be considered a fatty, flavorful dish, so they pair well with charismatic red wines like big Cabs and Zinfandels. Rich, creamy pasta sauce would be better suited to match wih a rich Chardonnay or a Sauvignon Blanc.
2-:ACIDITY
Acidic dishes like pasta with tomato sauce pair well with a wine that is also high in acidity, like a Chianti. However, this same Chianti will overpower a mild seafood dish or a rich creamy pasta sauce. So, try to match the acidity level of the wine to the acidity in your food. For fish with an acidic lemon sauce, try pairing with a similarly acidic Sauvignon Blanc.
3-: PALATE CLEANSING
Wines contain natural tannins which have an astringent flavor. This flavor makes your mouth pucker when you drink it, and the tannins cleanse your palate of the fats from your food. "Cleansing your palate" leaves your sense of taste clear and ready to fully enjoy the next bite. This property of tannins as a palate cleanser is especially useful in meat and steak dishes, which are higher in fat.
For white wines, acidity achieves the same affect as tannins in red wine. You may want to pair an acidic white wine like a Sauvignon Blanc with a fatty dish. Acidity will also take away from salt, so the palate cleansing nature of these wines works especially well with a salty dish.
Keep in mind, however, that these acidic wine do not pair well with anything creamy, like an alfredo sauce. This makes sense if you think about it; you wouldn't want to mix an acid like a lime with your milk would you?
 These are some basic notes when you pair food with your wine. but once again you can drink what you like i am no one to tell what you drink with your food :)
Thanks for reading

KHAN * CS,CSW*

Zinfandel

when i am really in mood to drink some wine i look for some good Zinfandel. Zinfandel vines are quite vigorous and grow best in climates that are warm but not too hot, because grapes may shrivel in hot weather. Zinfandel's thin-skinned grapes grow in large, tight bunches that are sometimes prone to bunch rot. The fruit ripen fairly early and produce juice with high sugar levels. If weather conditions permit, the grapes may be late-harvested to make dessert wine. Zinfandel is often praised for its ability to reflect both its terroir and its winemaker's style and skill.

The grapes are known for their uneven pattern of ripening: a single bunch may contain both raisin-like, over-ripe grapes and green, unripened grapes. Some winemakers choose to vinify the bunches with these varying levels of ripeness, while others hand-harvest the bunches, even by single berries, through multiple passes through the vineyards over several weeks. This extensively laborious practice is one component in the high cost of some Zinfandels.

Red Zinfandel wines have been criticized for being too "hot" (too alcoholic), although modern winemaking techniques have helped make them more approachable. On the other hand, Zinfandel producers such as Joel Peterson of Ravenswood believe that alcohol-removing technologies, such as reverse osmosis and spinning cones, remove a sense of terroir from the wine. If a wine has the tannins and other components to balance 15% alcohol, Peterson argues, it should be accepted on its own terms.
When grapes are harvested, the length of fermentation, the length of the maceration period with skin contact and the level of oak aging affect the wine's taste. The degrees Brix at which the grapes are harvested dramatically affect the wine's flavor as well. White Zinfandel is normally harvested early at 20°Bx when the grapes have yet to develop much varietal character, though some examples can develop hints of tobacco and apple skin. At 23°Bx (the degree that most red wine is considered "ripe"),strawberry flavors develop. Cherry flavors appear at 24°Bx followed by blackberry notes at 25°Bx.Zinfandel is a variety of red grape planted in over 10 percent of California vineyards. DNA fingerprinting revealed that it is genetically equivalent to the Croatian grape Crljenak Kaštelanski, and also the Primitivo variety traditionally grown in the "heel" of Italy, where it was introduced in the 18th century. The grape found its way to the United States in the mid-19th century, and became known by variations of the name "Zinfandel", a name of uncertain origin.

The grapes typically produce a robust red wine, although a semi-sweet rosé (blush-style) wine called White Zinfandel has six times the sales of the red wine in the United States.The grape's high sugar content can be fermented into levels of alcohol exceeding 15 percent.

The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruits like raspberry predominate in wines from cooler areas,[4] whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone.

THE KING OF WINE RIESLING

Originating in German soil today Riesling is Germany’s leading grape variety, known for its characteristic “transparency” in flavour and presentation of terroir, and its balance between fruit and mineral flavours. In Germany, Riesling normally ripens between late September and late November, and late harvest Riesling can be picked as late as January.

Three common characteristics of German Riesling are that they are rarely blended with other varietals, hardly ever exposed to commercial yeast and usually never exposed to oak flavour (despite some vintners fermenting in "neutral" oak barrels). To this last item there is an exception with some vinters in the wine regions of Palatinate (Pfalz) and Baden experimenting with new oak aging. The warmer temperatures in those regions produce heavier wines with a higher alcohol content that can better contend with the new oak. While clearer in individual flavours when it is young, a German Riesling will harmonize more as it ages, particularly around ten years of age.

In Germany, sugar levels at time of harvest are an important consideration in the wine's production with prädikat levels measuring the sweetness of the wine. Equally important to winegrowers is the balance of acidity between the green tasting malic acidand the more citrus tasting tartaric acid. In cool years, some growers will wait until November to harvest in hopes of having a higher level of ripeness and subsequent tartaric acid

Before technology in wineries could stabilize temperatures, the low temperatures in winter of the northern German regions would halt fermentation and leave the resulting wines with natural sugars and a low alcohol content. According to local tradition, in the Mosel region the wine would then be bottled in tall, tapered, and green hock bottles. Similar bottles, although brown, are used for Riesling produced in the Rhine region.

Riesling is also the preferred grape in production of Deutscher Sekt, German sparkling wine.

Riesling wines from Germany cover a vast array of tastes from sweet to off-dry halbtrocken to dry trocken. Late harvest Rieslings can ripen to become very sweet dessert wines of the beerenauslese (BA) and trockenbeerenauslese (TBA) class.
[edit]Alsace (France)

Riesling grapes growing in Alsace.

Riesling is on record as being planted in the Alsace region by 1477 when its quality was praised by the Duke of Lorraine. Today over a fifth of Alsace's vineyards are covered with Riesling vines, mostly in the Haut-Rhin district, with the wine produced here being very different from neighboring German Riesling.This is partly from difference in the soil with the clay Alsatian soil being more dominately calcareous than the slate composition of Rheingau. The other differences come in wine making styles, with the Alsatian preferring more French-oriented methods that produce wines of higher alcohol content (normally around 12%) and more roundness due to longer time spent in the steel tanks. Alsace Riesling are never aged in oak barrels. In contrast to German wine laws, Alsatian rieslings can be chaptalized, a process in which the alcoholic content is increased through the addition of sugar to the must.

In contrast to other Alsatian wines, Rieslings in this area are usually not meant to be drunk young, but many are still best in the first years. Rieslings produced here tend to be mostly very dry with a cleansing acidity. They are thick bodied wines that coat the palate. These wines age exceptionally well with a quality vintage ageing up to 20 years. This is beneficial since the flavours in an Alsace wine will often open up after three years, developing softer and fruitier flavors. Riesling is very suitable for the late harvest Vendange Tardive and the botrytize Sélection de Grains Nobles, with good acidity keeping up the sweetness of the wine.

In addition to Muscat, Gewürztraminer and Pinot Gris, Riesling is one of the acceptable varieties whose planting is allowed in Alsace's grand cru sites.
[edit]Australia and New Zealand

Gold lettering on collectibleSydney Opera House wine

In 1838 William Macarthur planted Riesling vines near Penrith in New South Wales. Riesling was the most planted white grape in Australia until the early 1990s when Chardonnay greatly increased in popularity. Riesling still flourishes in the Clare Valley, in particular the areas of Watervale and around the Polish Hill River, and the cooler Eden Valley and High Eden regions. Riesling is also being grown with increasing popularity in the Western Australian regions Albany, Frankland River and Porongorup. The warmer Australian climate produces thicker skinned grapes, sometimes seven times the thickness of German grown grape.[24] The grapes ripening in free drain soil composed of red soil over limestone and shale, producing a lean wine that as it matures produces toasty, honeycomb and lime aromas and flavours. It is common for Australian Rieslings to be fermented at low temperatures in stainless steel tanks with no oxidation of the wine and followed by earlier bottling.

Australian Rieslings are noted for their oily texture and citrus fruit flavours in their youth and a smooth balance of freshness and acid as they age. The botrytized Rieslings have immense levels of flavour concentrations that have been favorably compared to lemon marmalade.

Riesling was first planted in New Zealand in the 1970s and has flourished in the relatively cool climate of the Marlborough area and for late harvests in the Nelson region. In comparison to Australian Riesling, New Zealand produces lighter and more delicate wines that range from sweet to dry.[citation needed] Home of cool climate wines, Central Otago, has recently emerged as another area producing terroir driven wines
Riesling is the second leading white grape varietal after the indigenous Grüner Veltliner.[Austrian Riesling is generally thick bodied, coating the palate and producing a strong clarity of flavour coupled with a mouthwatering aroma. A particular Austrian Riesling trademark is a long finish that includes hints of white pepper. It flourishes in the cool climate and free-draining granite and mica soil of the Wachau region where Austrian wine laws allow for irrigation. With levels normally around 13% it has a relatively high alcohol content for Riesling and is generally at its peak after 5 years.Austrian Riesling is not known for its sweetness and is mostly dry with very few grapes affected by botrytis.
United States

In the late nineteenth century German immigrants brought with them Riesling vines, named Johannisberg Riesling to qualify them as “legitimate” German Riesling. New York, particularly in the Finger Lakes region, was one of the earliest U.S. producers of Riesling. Plantings started to appear in California by 1857 and followed in Washington State in 1871.

New York Riesling generally has a characteristic effervescent light body with a similarly light, mellow flavour. The wine can be dynamic though rarely robust, and ranges from dry to sweet. New York is also a notable producer of Riesling based Ice Wine, although a large majority of New York Ice Wine is made from Vidal Blanc and Vignoles.

In California, Riesling lags far behind Chardonnay in popularity and is not as commonly planted. A notable exception is the growing development of high quality Late Harvest dessert wines. So far, the Late Harvest wines most successfully produced are in the Anderson and Alexander Valleyswhere the weather is more likely to encourage the needed botrytis to develop. The Riesling that does come out of California tends to be softer, fuller, and having more diverse flavours than a "typical" German Riesling.

In the Pacific Northwest there is a stark contrast in Riesling production. The grape is currently on the rise in Washington State but on the decline in neighboring Oregon. Riesling from this area ranges from dry to sweet, and has a crisp lightness that bodes well for easy drinking. Often there will be an easily detectable peach and mineral complex. Some Washington State winemakers, such as Chateau Ste. Michelle, are adapting German-style Riesling production methods, and even partnering with well-known German vintners like Dr. Ernest Loosen to create specialty wines such as the Eroica Riesling. With annual productions of over 600,000 cases a year, Chateau Ste. Michelle is the worldwide leader in the production of Riesling wines by volume. In 2007 Pacific Rim Winemakers, another Pacific Northwest winery and owned by Randall Grahm of Bonny Doon, has built the first wine facility in Red Mountain AVA dedicated completely to Riesling production.

KHAN * CS

Sausage and Salami

 If you add sausage, salami, cold cuts, or pepperoni to your pizza, you need more than ever to have a good deal of acidity in your wine. Your palate (and quite possibly your belly) will need it to cut through the richness of the gooey, dripping pizza…acidity is the key ingredient in a wine that will allow it to stand up to the richness of the fatty meats and baked dough, not to mention the cheese!

 

You also want to up the scales when it comes to the weight or texture of the wine, and for best results, stick to red wines. However, keep it on the fruity side…we don’t need any bitterness or richly tannic wines here. Instead, look for full-bodied, intensely fruity red wines with a sturdy zing of acidity. You have an endless supply of new world Zinfandel, Merlot, and Shiraz to choose from, but if you’d like to keep it an all-Italy night reach for a Montepulciano d’Abruzzo  or Nero d’Avola. You’ll be glad you did!

KHAN * CS

Indian Wine History

Viticulture was believed to have been introduced to India by Persian traders sometime in the 4th millennia BC. Historians believe that these early plantings were used mostly for table grapes or grape juice rather than the production of an alcoholic beverage.
Vineyards were planted extensively through the Baramati, Kashmir and Surat regions. In 1883 at the Calcutta International Exhibition, Indian wines were showcased to a favorable reception. The Indian wine industry was reaching a peak by the time the phylloxera epidemic made its way to country and devastated its vineyards.
The turning part of the modern Indian wine industry occurred in early 1980s with the founding of Chateau Indage in the state of Maharashtra. With the assistance of French winemakers, Chateau Indage began to import Vitis vinifera grape varieties like Cabernet Sauvignon, Chardonnay, Pinot blanc, Pinot noir and Ugni blanc and started making still and sparkling wines. Other wineries soon followed as the emergence of India's growing middle class fueled the growth and development of the Indian wine industry.Vineyards in India range from the more temperate climate of the northwestern state of Punjab down to the southern state of Tamil Nadu. Some of India's larger wine producing areas are located in Maharashtra, Karnataka near Bangalore and Andhra Pradesh near Hyderabad. Within the Maharashtra region, vineyards are found on the Deccan Plateau and around Baramati, Nashik, Pune, Sangli and Solapur. The high heat and humidity of the far eastern half of the country limits viticultural activity.India is home to several indigenous table grape varieties that can also be used in wine production with Anabeshahi, Arkavati and Arkashyam being the most common. Popular non-native grapes include the Bangalore Blue (Isabella) and Gulabi (Black Muscat). The Turkish grape Sultana is the most widely planted grape in India, cover more than half of the 148,000 acres (60,000 ha) planted in the country. In addition to the imported French varieties that Chateau Indage planted, Sauvignon blanc, Zinfandel, Chenin blanc and Clairette have started to establish a presence in the Indian wine industry