Blueberry Wine Products we recommend

Selezioni Dolcetto D Alba


A low-acid varietal cultivated mostly in Piedmont, Dolcetto wines are soft, round and highly quaffable. You'll note flavors of licorice and almonds complementing a distinctive structure and character courtesy of the area's fertile soils. There's also an intense, fragrant nose plus a dry, mellow palate promoting ripe black fruits and sour cherries each magnified through 12 months of the wine's oak ageing. Medium bodied, it bolsters a crimson red hue that tends towards garnet with age. Enjoy the 2001 Selezioni Rodellesi Dolcetto D'Alba with pasta with red sauces enhanced by anchovies ( a native favorite), red meats and a variety of hard cheeses. SDAW01 SDAW01


Price: 22.99 USD



Headlines on Blueberry Wine

Michel Torino Goes Green in Argentina's Cafayate Valley (Business Wire via Yahoo! Finance)

Fri, 28 Sep 2007 15:42:00 GMT
NEW YORK----Aficionados of Argentine wine will soon be seeing green with the release of the CUMA organic wine brand from Michel Torino. The renowned winery, located in the ecologically focused Cafayate Valley of northern Argentina, will formally launch three CUMA varietals in the U.S. this October 2007.

Not the One (Toronto Star)

Sat, 29 Sep 2007 08:52:46 GMT
If only One were as charming as its owner. One is the newest restaurant from Mark McEwan, a sibling for the smoothly run North 44 and Bymark. I'm going to come right out and say I've always found McEwan, 50, one of our most gracious and skilled restaurateurs.

Fine Living: Premium Chocolates (AskMen)

Fri, 28 Sep 2007 04:06:49 GMT
Premium chocolates from around the world The world of chocolate has its highs and lows, to be sure. And the solid milk-chocolate bunnies we all enjoyed as kids are fine for 7-year-olds, but your palate has evolved beyond swapping quality for quantity.

GlassHalFull lives up to its name (The News & Observer)

Fri, 28 Sep 2007 07:48:02 GMT
According to Mickey Maloney, who opened GlassHalFull in March with partner Jim Wald, the restaurant's name was suggested by a friend while contemplating a freshly poured glass of 2006 Knobloch pinot noir blanc.

Wine Bar Lands at JFK (The New York Sun)

Wed, 26 Sep 2007 03:41:35 GMT
Past the security checkpoint at American Airlines's new terminal 8 at John F. Kennedy International Airport, around the corner from the fast food joints such as Wok 'n' Roll and McDonald's, the airport's first wine bar, called Vino Volo, is opening today. For stressed-out fliers, Vino Volo — with its ivory-washed walls, comfy tan armchairs, cordovan-stained wood bar counter, and low volume cool ...

Today's Blueberry Wine Article

Exploring The Flavours Of Wine

Although the four main flavors - sweet, salty, sour, and bitter are all your tongue is really capable of tasting, the long lasting impression that wine leaves in your mouth is far more complex. When you drink or taste wine, your taste buds and your sense of smell are involved, adding to the way you interpret wine overall. The flavors, aromas, and sensations that wine is comprised of provide the interaction that you taste when you sample wine.

Sweetness is something that wines are well known for. With most types of wine, grapes are responsible for the sweet taste. Grapes contain a lot of sugar, which breaks the yeast down into alcohol. The grapes and yeast that were used to produce the wine will leave behind various sugars, which your tongue will be able to quickly detect. Once your tongue detects these various sugars, the stimulation of sweetness from the wine will be ever so present in your mouth.

Alcohol is also present in wine, although your tongue does not really know how to decipher the taste of alcohol. Even though the tongue does not really taste alcohol, the alcohol is present in the mouth. The alcohol found in wine will dilate blood vessels and therefore intensify all of the other flavors found in the wine. After you have samples a few types of wine, the alcohol level can easily have an effect on your taste buds, making it hard to distinguish other drinks that you may have.

Another flavor is acidity, which will effect the sugars. With the proper balance of acidity, the overall flavor of wine can be very overwhelming. Once you taste wine that contains it, the flavor of the acidity will be well known to your tongue. Although acidity is great with wine, too much of it will leave a very sharp taste. With the right levels, acidity will bring the flavors of the grape and fruits alive in your mouth - providing you with the perfect taste.

Yet another effect of flavor are tannins, which are the proteins found in the skins of grapes and other fruits. If a wine has the right amount of tannins, it will give your tongue a great feel, and bring in the sensations of the other flavors. Once a wine starts to age, the tannins will begin to breakdown in the bottle, giving you a softer feel to the taste. Tannins are essential for the taste of wine - providing the wine has been properly aged.

The last flavor associated with wine is oak. Although oak is not put into the wine during the manufacturing process, it is actually transferred during the aging process, as most wines will spend quite a bit of time in oak barrels. Depending on how long the wine is left in the oak barrel or cask, the ability to extract the flavor will vary. Most often times, wine will be aged just enough to where the oak taste is visibly there - and adds the perfect sentiment to the taste.

Although there are other flavors involved with the taste of wine, they are not as present as those listed above. The above flavors are the most present in wine, and also the flavors that you need to get more familiar with. Before you try to taste wine or distinguish flavors, you should always learn as much you can about the components responsible for the flavors. This way - you will know more about what you are tasting and you will truly be able to appreciate wine.

About the Author

Paul Duxbury writes extensively about Wine. You can read more of his articles at Fine Wines

Another short Blueberry Wine review

Exploring The Flavours Of Wine


Although the four main flavors - sweet, salty, sour, and bitter are all your tongue is really capable of tasting, the long lasting impression that win...


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Labels: Winemaking