Category: Wine & Spirits

This article discusses the world of wine cocktails, focusing on classic and popular options. It begins by highlighting the difference between wine cocktails and traditional cocktails, with wine cocktails being lighter and less intoxicating. The article then delves into the history and recipes of famous wine cocktails such as the Bellini, Kir, and French 75. It also mentions more daring options like Death in the Afternoon and Flirtini. Overall, the article emphasizes the creativity and variety found in the world of wine cocktails.

Greek wines offer unique and distinctive alternatives to popular varieties. Winemaking in Greece dates back 6,500 years and the Greeks spread their wine culture throughout the Mediterranean. However, recent times have been challenging for Greek winemaking, with a focus on inexpensive and insipid wines. Positive changes began in the 1970s and 1980s, leading to the production of high-quality Greek wines. The major viticultural areas in Greece include Northern Greece, central Greece, the Peloponnese, Crete, and the Aegean Islands. Important white wine grapes include Assyrtiko and Muscat, while red wine varietals include Aghiorgitiko and Xiynomavro. Greek winemakers also use international varieties such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, and Syrah. Notable Greek producers with wines available in Shanghai include Harlaftis, Kir-Yianni, Oktana, Mediterra, and Nemea.

Germany is known for producing some of the best sweet wines in the world, including Eiswein, Beerenauslese, and Trockenbeerenauslese. These wines are made from grapes that are either frozen on the vine or affected by noble rot. The Mosel region is considered one of the best for producing these wines, thanks to its steep vineyards and cool climate. Top producers in Germany include Schloss Vollrads, Dr Loosen, Joh. Jos. Prum, Erdener, Wehlever, and Herman Donnhoff. These wines can be aged for many years, but there is debate over whether they improve with age or should be enjoyed while young to preserve their fruit characteristics.

This article discusses tips for enjoying wine at home, including using proper glassware, serving at the correct temperature, and allowing the wine to breathe. The author recommends a Mencia wine from the Bierzo region of Spain for springtime drinking at home. The Mencia grape produces fresh and intense red wines that pair well with a variety of dishes. Some recommended Mencia wines include Villa de Corullon, Moncerbal, Las Lamas, Cuatro Pasos Mencia, and Martin Codaz El Cayado Mencia.

This article discusses the importance of serving red wines at the correct temperature. Serving a wine too cold can hide its flavors, while serving it too warm can ruin the taste. The standard temperature for red wines is 18 degrees Celsius or lower. The article also mentions different types of red Burgundy wines, such as Bourgogne AOC, Villages level, and Passetoutgrains, and recommends sticking to top producers for the best quality. These wines pair well with traditional Chinese meals and should be enjoyed relatively young. The ideal serving temperature for these wines is around 14-15 degrees Celsius.

This article discusses the challenges and importance of pairing wine with Chinese cuisine. It emphasizes the need for experimentation and learning from failure, rather than relying on Western wine authorities. The article also highlights the diversity of Chinese cuisine and the wine world, stating that there is no one style of wine that pairs best with Chinese dishes. The author suggests breaking the rules and controlling the sequence and timing of dishes to achieve successful pairings. Gewurztraminer wines are mentioned as a good match for rich and heavily seasoned Chinese dishes, with dry Alsatian Gewurztraminers being the easiest to identify in blind tastings. The article concludes by mentioning some of the best wine producers in Alsace.

This article discusses the qualities of wines that make them ideal companions to deep-fried foods. The acidity in wines helps break down fats in food and enhances the flavors of the ingredients. White wines, such as Orvieto and Chablis, are recommended for their high acidity. Chianti, a red wine, is also a good option due to its acidic backbone. The article suggests specific brands to look for when choosing these wines. It also advises serving the wines chilled, with specific temperature recommendations.

The Lantern Festival is a special day to pair wines with celebratory foods. One legend tells of a village fooling the Jade Emperor by hanging red lanterns and setting bonfires to make it appear as if the village was burning. Another tale involves a servant trying to visit her family during a panic. Sweet glutinous yuanxiao dumplings have become the signature food of the festival and can be paired with Moscato d’Asti, a fragrant sweet sparkling wine. Moscato d’Asti wines are made from the ancient Moscato Bianco variety and offer fresh flavors of tropical fruits and honey. These wines have become popular in Italy and China. They are slightly fizzy and have a charming sweetness balanced by acidity. Top producers of Moscato d’Asti include L’Armangia, Araldica, and La Spinetta. The wines should be served well-chilled in a white wine glass.

This article explores the world of Chinese dairy products, particularly those from Yunnan and Inner Mongolia. It discusses the growing popularity of Western-style cheese among Chinese youth, especially in Shanghai. The article suggests pairing cheese with wine, starting with soft cheeses like buffalo mozzarella, which goes well with Italian white wines. Camembert, a more flavorful soft cheese, pairs well with Right Bank Merlot-centric Bordeaux reds. Parmesan cheese is best enjoyed with Sangiovese wines, while sharp cheddar cheese pairs well with Spanish Tempranillo. Stinky cheeses, like Roquefort and Stilton, are best paired with sweet wines like Sauternes, Barsac, Pedro Ximenez Sherry, or Moscatel Sherry.

This article discusses the Chinese New Year tradition of eating niangao, or Chinese rice cakes, and suggests pairing them with French rose wines. The article describes the characteristics of southern French rose wines and recommends specific producers and vintages. It also mentions that southern French pink sparklers can be a good pairing with niangao. The article advises buying recent vintages of rose wines and serving them chilled.