|
Written by Web Admin
|
|
Tuesday, 29 April 2008 |
|
 by Neil Smith
Drinking wine is good for your health, it enhances the flavor of foods and is a great way to relax and enjoy time with friends and family, and now it can also be good for your community. How, you ask?
Jim and Kristen Opalka had spent countless hours watching their premature baby, Avery Quinn, grow strong in neo-natal intensive care. Modern healthcare practices and technology helped guarantee that Avery, born eight weeks early, would eventually go home with her parents. The Opalkas, owners of a wine distribution company in Virginia, felt especially grateful to the March of Dimes for its role in advancing baby healthcare and enlisted Reed Renaudin (winemaker for X Winery) to create a line of California wines they called “Avery Quinn.” Jim and Kristen donated a portion of the proceeds from this wine to the March of Dimes. |
|
|
Written by Web Admin
|
|
Sunday, 27 January 2008 |
|
Just like you shouldn’t judge a book by its cover, you also shouldn’t judge a wine. Pink is the new red. Use Valentine’s Day as an excuse to try a different pink wine: dry rosé.
By Neil Smith
Many people will admit that their introduction to wine was White Zinfandel or other blush wines like Lancers. After learning to appreciate white and/or red wines, few wine drinkers ever give a second thought to pink wines again, assuming that any not-quite-red wine will taste like the sweet stuff from their early drinking days. |
|
|
Written by Web Admin
|
|
Wednesday, 10 October 2007 |
|
By Mary Watson
DeLauderSparkling wines are made throughout the world, but the Champagne Region in Northern France is the only place in the world real Champagne comes from. It is illegal to use the term Champagne outside this region. Many Champagne houses own vineyards and make sparkling wines in other countries. Moet & Chandon, for example, makes excellent sparkling wines in California, Argentina and Australia. |
|
|
Written by Web Admin
|
|
Wednesday, 10 October 2007 |
|
By Neil Smith
There is a saying that “the French can’t imagine food without wine” or more importantly, “wine without food.” Of course this statement is a generalization, but there is a reason why Bordeaux and Burgundy wines, for example, are among the first that come to mind when selecting wines to pair with fine cuisine. Simply put, the relatively mild growing conditions in France combined with the restraint practiced by French winemakers usually leads to wines that are more elegant and less likely to overwhelm the meals they are destined to complement. |
|
|
WINE 
