Arizona Wines At Their Best
 
     
Wine Tip Wednesday
LDV Winery’s award-winning wines are a direct reflection of the unique high altitude terroir in the Chiricahua Mountain foothills in Southeastern Arizona. Our monthly blog From Vineyard to Table shares how we celebrate the spirit of place through LDV’s sustainable practices, entertaining approach, food & wine pairings (including original recipes), and winemaking techniques. Wine Tip Wednesday provides you with easy to apply tips to expand your wine and food enjoyment that we have been employing for years. Share your wine tips with us!

October 28 to November 04: Proper Wine Storage

I cringe seeing wine stored on top of a refrigerator or next to the stove. The kitchen is usually the hottest room in the house and temperatures fluctuate. You don’t have to have a large cellar to properly store wine, but some common sense helps.

There are four key considerations to properly store wine: temperature, humidity, vibration, and light. A consistent 60 degree Farenheit is ideal. Lack of humidity can dry out the cork over time. Wine should be stored on its side to keep the cork moist. Too much light can ultimately damage the wine so absolutely avoid direct sunlight.

According to some experts, excessive vibration can disturb the wine’s sediment balance. However, unless you live directly under a train, don’t worry. If you don’t have a wine cellar, choose a dark closet floor to store wine. Or better yet just drink it and buy more. Here is what Wine Spectator has to say about the topic. http://www.winespectator.com/webfeature/show/id/45577
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October 21 to October 28: Late Harvest Wines

As the holidays and cooler weather approach, you might start thinking about some sweeter wines to enjoy after dinner. Two choices are late harvest dessert wine and fortified wine.

Late harvest wine is just like it sounds. Grapes are left on the vine until they have reached a very high sugar level (usually close to raisons). Fermentation is then stopped with sugar remaining in the wine.

Fortified wines are those that have had a high alcohol liquor or spirit (up to 70% alcohol content) added to an already made sweet wine. Port would be a good example. Get one of each and try them. You might find yourself liking one or the other better!
  Wine Tip Wednesday

The photo includes some from our cellar. See the link to Sunset Magazine’s article on Dessert Wine Pairings and a Rule of Thumb: Wine should be at least as sweet as the dessert, with enough acidity for balance. http://www.sunset.com/food-wine/wine-pairings/dessert-wine

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October 14 to October 21: Wine and Cheese Pairing

The rule about pairing only big, bold red wines with cheese and charcuterie went out the window with the idea you cannot wear white after Labor Day.

Yes, there is something truly magical about a chunk of aged parmesan with LDV Winery’s The Signature Petite Sirah. But pairing a triple-cream cow’s milk cheese, mortadella or peppery capacolla with a Sauvignon Blanc or our Sky Island Viognier works beautifully too. The acidity of the wine can cut through the fat of the cheese while the saltiness and spice of the meats bring out the minerality in the wine.

Pairing wine with cheese is all about the tannins and acidity; high tannic wines pair with sharp cheeses and acidic wines with creamy cheese. Following are two great sources: http://www.mariobatali.com/salumi-a-glossary/ and http://www.winemag.com/wine-and-cheese/.
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October 7 to October 14: What’s a Wine Varietal?

Knowing the wine varietal provides you a clue to the wine’s characteristics. So often, I offer someone a taste of our Viognier and they ask if it is a Chardonnay. At this point, I don’t judge, I educate.

A varietal is the type of wine grape (e.g. Viognier, Chardonnay, Cabernet Sauvignon, and Pinot Noir). Varietals are influenced by the terroir (soil, water, or weather) but basic varietal distinctiveness shine through each wine. How the winemaker enhances the grape’s basic characteristics through the winemaking process creates that wine’s personality.

At LDV Winery, we allow the grape varietal to express itself in the best possible way, reflecting the unique features.
  Wine Tip Wednesday

For example, LDV Winery’s 2012 Syrah is 100% Syrah grapes aged in one-year old American oak barrels for 30 months. It is a full-bodied wine showing classic Syrah characteristics of dark berries, leather, and a hint of mocha. Learn the basic varietal characteristics that provide the wine’s structure and discover the magic the winemaker layers upon it when making a full-varietal wine.

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September 30 to October 7: Leftover Wine

I can’t imagine that you would ever have leftover wine but if you do, refrigerate it. It is a myth that only white wine should be refrigerated. Cold acts as preservative for both red and white wine.

Before you drink the red wine again, warm it up a bit before drinking by bringing it to room temperature. However, drink your leftover white or red wines within a few days refrigerate or not, it won’t last forever.

If you have wine that has been around a little longer than that turn it into a salad dressing or marinade for chicken or pork.
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September 23 to September 30: Why are there Legs on my Wine Glass?

Myth: More legs on my glass of wine the better the wine.

Wrong! The legs that are evident when you swirl your wine leaving streaks on the glass are an indication of the viscosity of the wine.

Viscosity can be impacted by the concentration of the wine, grape varietal, and alcohol level. Don’t get fooled, just because your glass has legs doesn’t always mean that the wine can walk!
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September 16 to September 23: Letting Wine Breathe

Do you need to let your wine breathe? It depends. Many red wines or wines with prolonged aging can be powerful and bold with big tannins that benefit from allowing the wine to get some oxygen (or breathe) before drinking. Letting the wine “open up” to the atmosphere of your dining room softens and enhances the flavor profile.

Wines like a LDV Winery Petite Sirah or another winery’s Cabernet Sauvignon or Zinfandel can benefit from opening the bottle and pouring into a decanter (or wine carafe) for about 20 minutes or more. The wider the wine glass the more the wine is able to breathe. Lastly, if you love a young port like I do, you might need to open the bottle and pour your glass after breakfast and it will be ready to drink about dinner time.
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September 09 to September 16: Tip for Balancing Acidity

Tartness or a sour taste in food or wine is caused by natural acids. However, balancing the acidity is important to both.

White wines are typically higher in acid than red wines. If you have a dish that is high in acid or a strong sour taste, it will make a wine taste sweeter. This could be a good thing because the dish could balance out a highly acidic wine allowing the fruit flavors to shine through.

Pick up a bottle of the LDV Winery Sky Island Viognier Viognier and try pairing it with foods that balance the natural acidity.
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September 02 to September 09: Tip for Pairing Wine with Delicate Food Flavors

The texture and weight of your food might dictate the type of wine you serve. The delicateness of certain dishes should not be overpowered by the wine. The goal is to complement and enhance the flavors of the dish.

A poached halibut with a buerre blanc sauce should be paired with a light-bodied white wine such as Sauvignon Blanc or a wine with strong acidity to cut through the butter sauce. Or a dry but fruity Viognier would pair well with the Luscious Lemon Chicken shown in the picture.

Download a recipe for the Luscious Lemon Chicken.
  Wine Tip Wednesday

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MORE WINE TIPS:

08-30-17 to 11-01-17

07-05-17 to 08-30-17

05-03-17 to 07-05-17

03-01-17 to 05-03-17

01-04-17 to 03-01-17

11-02-16 to 01-04-17

09-07-16 to 11-02-16

06-29-16 to 09-07-16

05-04-16 to 06-29-16

03-02-16 to 05-04-16

01-06-16 to 03-02-16

11-04-15 to 01-06-16

09-02-15 to 11-04-15

07-15-15 to 09-02-15

Back to Current Wine Tip Wednesday

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