Wine Charity Tour
by Pri Anish Vag
How can a bottle of wine help the world? And how can the wine world come together, to change the lives of those in the greatest need? How can those in the wine industry really help the lives of those less fortunate?
In January of 2010 Anja Cheriakova and Georges Janssens will be starting a world wine charity tour. The pair will be visiting over 300 wineries around the globe, inviting them to donate a bottle of their best wine for the cause. Upon completion of their journey, which will include most wine growing regions of the world, they will hold an auction of the wines in the Napa Valley of California, donating all proceeds to charity. It will hope to raise 150, 000 USD.
To make this remarkable humanitarian project possible, the World Wine Tour 2010 project is seeking sponsorship, in return for marketing and exposure throughout the mission. The sponsors will be promoted through media broadcasts, and also directly through visits to wineries and other wine related businesses. For those interested in becoming a sponsor, see contact below.
The proceeds will support the Lao Rehabilitation Foundation Inc. (LRF). There the funds will go towards a special interest in education for children, by rebuilding a school in Simmano Village that was destroyed in 2008 by massive floods.
Average income per year in the destroyed schools village is estimated to be $16 US. LRF is one of the few foundations that works specifically in Laos to improve conditions there.
Aside from the sponsors to promote, the wineries to showcase, and the charity to raise funds for, the pair hope to motivate young people of their generation to combine their passions and dreams with humanitarian goals, which is what this world needs most.
World Wine Tour would like to thank Wine-Bag.co.uk for its contribution to the furthering of the project’s success.
Are You A Fan Of Sherry Wine?
by Anthony Stone
Did you know that there are several types of Sherry available? Sherry is a fortified wine of the Jerez region of Spain. Being fortified means grape spirits are added to the wine either during the fermentation process to stop all the sugars from being converted to alcohol or after fermentation is complete. With Sherry, the spirits are added during fermentation. After fermentation Sherry is divided into two groups and from those two groups it is divided into even more types of Sherry.
Sherries are made from only three grapes each of which impart a Sherry’s unique qualities. The Palomino grape is used as the base wine for all types of Sherry, Pedro Ximenez is used for its sweet flavors and Moscatel is used as a coloring agent and gives Sherry its golden to dark amber colors. From there the juice is tasted by professional tasters to determine the quality of the Sherry. The best juice is selected fo Fino Sherry and the rest goes to make Olorosos.
Fino Sherry being the best of the Sherry wines is made entirely from the Palomino grape. Yeasts in the fermentation process give the wine its flavors and aromas. It is allowed a supervised exposure to oxygen to encourage aging and as it is a long process Fino Sherry is the smoothest and least acidic Sherry available. Its taste reminds you of roasted almonds.
An almost subcategory of Fino Sherry is Manzanilla Sherry. The S. Beticus yeast, native to the Sanlcar de Barrameda region, imparts a salty nuttiness due to its proximity to the ocean air. Manzanillas are given open exposure to the air in order to achieve proper maturation. This exposure ranges from short periods to moderate time in the sun and imparts a light to medium gold color.
The final Fino types of Sherry are the Amontillado Sherries. Almost in a category by itself Amontillado Sherry sees direct exposure to the air and sun for extended periods of time. This darkens the juice and concentrates flavors to the maderized character of roasted hazelnuts. Sun-dried Palomino grapes are sometimes used as a sweetening agent while pure sugar can be used in other instances.
Oloroso Sherries are types of Sherry made from juice deemed of lesser quality than those made into Fino Sherry. There is nothing wrong with the juice that goes into making Oloroso, it is typically made from pressed juice, whereas Fino Sherry is more free-run juice.
The direct exposure to the open air and sun speeds the process of maturing in Oloroso Sherries. As a result of this exposed aging the Oloroso tends to be a little more abrasive than its smooth Fino cousin. Darker colors, deeper aromas and a fuller body are what characteristics define a good Oloroso. The flavors are intense toasted pecan.
One of the rarest types of Sherry avaibale is the Palo-Cortado. It has the aroma of an Amontillado without any of the yeast contact associated with Amontillado. And it tastes like and has the appearance of an Oloroso. Somewhere between the Fino and Oloroso styles, the volatile physiology of Palo-Cortado causes it to quickly degenerate into a full-blown Oloroso.
The French Wine
by Jason Myers
Wine evaluation is the method of appraising or determining the value of a particular wine by a wine expert. Wine evaluation or wine assessment, as it is generally identified, has frequently been considered as a snobbish activity but in actuality, it is a really significant and vital aspect of dealing with wines. Devoid of it, the industry of viticulture is in fact incomplete.
The assessments and reviews in magazines and guides are hugely subjective. They more often than not entail a tasting of the specific wine or wines by one individual, a novice and there is no assurance of the review being simulated even the next day. There is no board of experts in such evaluations.
Then again, the actual and formal method of wine evaluation is fairly a comprehensive and complex process. It requires that a board of experts taste the wine and converse its different phases. Following a lengthy and thorough discussion, an agreement is reached and the wine is appraised.
The wine evaluation specialists are highly qualified people who have obtained essential degrees with respect to viticulture and are as objective and balanced in their appraisal as human behavior permits them to be.
Wine evaluation is a very important part of collecting and buying wine. Serious wine lovers mostly have their wine basements evaluated as this helps them to know more about the value of their collection.
Additionally, many corporate companies who are interested in investing in a particular wine cellar or winery also have the wines appraised to know of their business opportunities. In fact, even the cost of a wine bottle is also settled on by the process of wine evaluation by specialists. Without the backing of a good wine expert who has the knowledge to appraise wines, one should not wish to make up a excellent wine collection.
About the Author:
Jason Myers is a professional writer and he writes as a hobby about
wine decanter as a great invention for the wine loving people. He’s also an amateur wine enthusiast and has a website about
wine bottle stoppers and other wine accessories.
