Online Wine Tour

Bigi, a leading winery in Orvieto, was founded by Luigi Bigi in the late nineteenth century. Along with other types of wine, Bigi has always produced small quantities of “Est! Est!! Est!!!”—a wine that bears an unusual name and has an unusual story—from nearby Montefiascone. 

The most interesting thing about this wine is the remarkable story associated with it. In 1100 A.D., the German Bishop Johann Fugger was traveling to Rome to attend the coronation ceremony of King Henry V. The bishop was fond of wine, and so, he sent his servant Martin ahead of him to find inns that served the best wines. Martin was to write the word “Est,” which means “it is”, on the door of the inn to let his master know that good wine was to be found there. When the bishop arrived at Montefiascone on the banks of Lake Bolsena some sixty miles from Rome he was surprised to see the words “Est! Est!! Est!!!” written above the door of a particular inn there.  

Martin was right. The wine was so good and so much to the bishop’s taste that he decided to stay there. He did not take the trouble of attending the coronation. He spent the rest of his life in Montefiascone drinking his favorite wine. Just before his death, he wrote in his will that a barrel of the wine was to be poured over his grave every year on the occasion of his death anniversary. This custom continued till the town’s bishops decided not to waste the wonderful wine by pouring it over a grave. Instead, it was sent to the seminary for the use of the young priests. Bishop Fugger’s tomb still stands in the church of St. Flavio with Martin’s inscription: “On account of too much ‘Est! Est!! Est!!!’ my master Johannes di Fugger died here” 

Nobody knows how much of the tale is true. But, it is definitely true that “Est! Est!! Est!!!” is an ancient wine of historical significance made in Montefiascone, a place situated in the north of Rome on the banks of Lake Bolsena. It is a white wine with the hint of a sparkle. Semi-sweet and dry with mild, fruity flavors, it is made of trebbiano and malvasia grapes. The wine pairs well with light appetizers. 

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Shallon Winery is unusual and interesting. The winemaker, Paul van der Veldt, uses a variety of unusual ingredients, such as chocolate, blackberry, elderberry, wild black raspberry, peaches, rhubarb, whey, black cherry, blueberry, wild plum, and Hawaiian mango, to create the world’s most fantastic wines. The latest wonder is Chocolate Orange wine. “Anything I create after this will be a total anticlimax!” says the winemaker. 

Based in Oregon, downtown Astoria, the winery is named after van der Veldt’s favorite local plant, Gaultheria shallon, which bears beautiful flowers and unusual berries. Most of the wines produced here are the only ones of their kind in the world. 

Here is a list of Shallon wines and their attractive features: 

Chocolate Orange wine: Made of six types of chocolates from four countries, this is orange wine with thick, rich chocolate suspended in whey. With no artificial flavoring, it is approximately ten percent alcohol. 

Cran-du-Lait: With a beautiful cranberry rose color, Cran-du-Lait is half dry and half sweet with the aroma and flavor of cranberries. It tastes great with a splash of 7-up or champagne. 

Lemon Meringue Pie wine: As its name suggests, it tastes like lemon meringue pie. It is a sweet lemon and whey wine that goes well with wine crackers. 

Wild Evergreen Blackberry wine: Totally dry with a woody flavor, this wine pairs well with wild meat. It ages like a cabernet and can even be mistaken for one. 

Spiced Apple: Made of honey, fresh ginger, and other ingredients, Spiced Apple is to be served hot on a cold day or iced on a hot day. 

Zinfandel: This is the winemaker’s only grape wine, which he has created in a dry style by stomping Californian grapes with his feet. 

Peach: It is not that easy to make, claims the winemaker. Peach wine is a semi-sweet winner of gold awards, and it pairs well with lobster. 

Paul van der Veldt says that the fruit and berry wines should be consumed within a year. The wines do not lose their quality with refrigeration. The Chocolate Orange, however, should not be refrigerated. 

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While considering the matter of storing wine effectively, it is important for wine lovers to remember that not all wines can age gracefully. Some wines are best drunk fresh. Most red wines taste better after a long sojourn in the dark depths of a cellar. On the contrary, few white wines need to mature. Whatever the type of wine, a brief period of rest, after bringing it home and before uncorking it, does the wine a lot of good and enhances its taste. 

The Romans get the credit of discovering the first effective method of storing wine. Their method was simple—using corks to keep wines in an air-free atmosphere. Unfortunately, the Romans’ precious knowledge of wine storage was lost when the Roman Empire went into decline. 

The cork was rediscovered during the seventeenth century and an enterprising Englishman, by name Sir Kenelm Digby, discovered a way to make thicker and stronger glass bottles. The cork was united with this bottle and the practice of allowing wine to age in bottles began. 

Collectors of fine wine need to remember that they are dealing with something alive that reacts strongly to its environmental conditions, such as temperature, humidity, calmness, darkness, cleanliness, and ventilation. Even the angle of the bottle has an important role to play. 

• Store the bottle horizontally; the wine moistens the cork and prevents the entry of air.

• Maintain the temperature anywhere between 40°F and 65°F. Fluctuations in temperature damage the wine and age it prematurely. Moreover, a fluctuating temperature damages the cork and its ability to keep the air out.

• Humidity does not affect the wine itself in any way. However, excess humidity can cause the rotting of the labels, cork, and the cardboard boxes in which the wine is packed. On the other hand, insufficient humidity can cause dryness in the cork, which in turn, destroys its elasticity and ability to prevent the entry of air. The recommended humidity is 70 percent.

• Light absolutely destroys wine. Ultraviolet light can penetrate the darkest of bottles and give the wine an unpleasant odor. Remember that sparkling wines are more sensitive to light than any other type. So, keep the wines in a dark place.

• Wine loves quiet and calm. Any vibration is capable of destroying its worth. Arrange the bottles in such a way that you don’t have to change the position of the bottles to find a particular wine. Wine, once laid to rest, should be at rest till it is time to drink it.

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Champagne is widely acclaimed as the wine of celebration. During the early years of its history, the wine had a royal and a religious significance. The Catholic monks, who owned most of the vineyards, considered Champagne to be the only wine worthy of being offered to God. Later, the French kings began using it for their coronation ceremonies. 

During the early part of its history, Champagne fascinated kings, czars, aristocrats, clergymen, and those belonging to the upper tiers of society. However, it soon became popular among all social classes. By the middle of the nineteenth century, the sale of sparkling bubbly had reached 20 million bottles.  

This sparkling wine gets its name from Champagne, a grape-growing region of France, which has been famous for its vineyards ever since the Middle Ages. Although it is believed that the Champagne wine is the result of an accidental discovery of the process of second fermentation, there are records to show that it was the English, and not the French, who were the first makers of Champagne.  

Some records give the credit of making the first Champagne to a couple of French monks Frere Jean Oudart (1654-1742) and Dom Pierre Perignon (1639-1715). However, the two monks were more concerned with the removal of bubbles from the fizzy wine because they felt that a bubbly wine lacked dignity. Although Dom Perignon and his companions did not succeed in removing the bubbles from Champagne, they did succeed in developing a set of techniques that are still relevant in the modern process of making Champagne. 

Methode Champenoise is the traditional method of making Champagne. The wine is first fermented and bottled. A second fermentation is then induced within the bottles by adding yeast and rock sugar. This basic method is followed even today, although each brand has its own secret recipe and variations in the process. 

Many sparkling wines bear the name ‘Champagne’ on their labels. However, the authentic Champagne comes from the grapes grown in Champagne, a region in France that comprises 70,000 acres of lush, beautiful vineyards. If it comes from any other part of the world, it is just sparkling wine and not the real Champagne. 

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From times immemorial, red wine has enjoyed the monopoly of being the only category of wine that was ‘good for health’. Although there is a lack of definite proof to support the beliefs, red wine eliminates fat deposits in the arteries and reduces the risk of coronary disorders. Recently, a particular white wine called “Paradoxe Blanc” has stolen the monopoly, which red wine has enjoyed so far.

Paradoxe Blanc is the creation of a group of researchers led by Pierre Louis Teissedre at the Oenology and Pharmacology Departments of the University of Montpellier. The wine was named after the famous paradox of the French diet, which, in spite of being rich in fatty foods, hardly causes coronary disorders in the French people. The cause for this was ascribed to the regular wine-drinking habit of the French people. Paradoxe Blanc has been specifically created for people suffering from Type 1 or juvenile diabetes.

The researchers selected Chardonnay grapes, which are known for the richness of their polyphenol content, from Languedoc’s Aude region. The wine was made just as any red wine is made. The grapes were crushed and softened for six days before heating them to higher-than-usual temperatures. Prolonged contact with the skins of the grapes has raised the polyphenol level of the wine by four times.

Dr. Teissedre recommends diabetics to take a glass or two of the wine per day. The researchers have conducted tests on diabetic rats, which proved that the wine could restore the antioxidant levels in the blood back to normal, even when all the alcohol in it was removed. However, there is no proof to show that the wine can reduce fat deposits in the arteries, and as a consequence, reduce the risk of heart attacks and strokes.

However, the wine has failed to impress many members of the medical community. Eleanor Kennedy of the Charity Diabetes UK suggests that diabetics eat plenty of fruits and vegetables to get rid of diabetes. Belinda Linden, the Head of Medical Information at the British Heart Foundation, has cautioned against drinking excessive amounts of alcohol.

The New Scientist says that this wine could be a new generation of wines deliberately enriched with antioxidants. Excited winemakers are now eager to exploit the market offered by the wine. Currently, Domaine Virginie-Castel, near Beziers, is marketing the wine.

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A CBSC report on the “French Paradox” brought to the attention of the general public the existence of a link between moderate intake of wine and a decrease in the occurrence of coronary heart disease. It was observed that the French, though fond of cigarettes and fatty foods, rarely suffered from heart disease. Their habit of drinking wine between meals was believed to be linked to this. 

Studies have shown that a moderate consumption of wine reduces the risk of heart attacks. It also prevents another heart attack in case you have already suffered one. There are two types of cholesterol in the body—the good type and the bad type. It is the bad type that causes heart disease, and the good type removes the bad type. Wine is believed to comprise certain antioxidants, such as flavonoids and resveratrol, which bring about a balance between the two. 

Moreover, red wine is said to improve digestion by producing gastric juices. Sometimes, digestion is hindered when the body refuses to secrete sufficient hydrochloric acid. In such cases, doctors advise people to take a glass of wine to aid digestion. Wine is rich in sugar, vitamins, and minerals and has a lot of nutrients. It is also believed to prevent Alzheimer’s disease and dementia.  

According to BBC news report, a study conducted by a team of scientists from the University of Buffalo reveals that drinking certain varieties of white wine might keep the lungs healthy. Certain nutrients, present in the wine, are believed to produce this effect. In addition to this, a group of researchers at the University of Montpellier in France have been victorious in creating a special white wine, called Paradoxe Blanc, which can prevent heart diseases, just like red wine. Needless to say, the wine has been named after the famous “French Paradox”. 

However, the story appears to be two-sided. No proof exists that wine is more beneficial than moderate amounts of other types of alcohol. Moreover, researchers from the University of Pennsylvania have made a better study of the “French Paradox”. It has been found that the French take smaller portions of food in comparison to their American counterparts. This could also be a possible reason for the lower percentage of heart diseases among the French. 

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“Tough” is an adjective commonly attributed to Baga, a red wine grape variety, growing on richly foliated vines in Portugal’s Bairrada region. Ironically, this tough, thick-skinned grape rots easily in the cool moisture of Bairrada. It is even susceptible to a malady called powdery. Yet, the grape has a reputation of being tough due to its high level of acid and tannins, which it lends generously to the wines made from it. 

The old fashioned winemaking method produced a thick, richly colored, and tannic wine that left the mouth dry. The reason for this was the practice of fermenting Baga wines in entire clusters along with the stems. The Baga stems have a higher level of tannins than the grapes. The winemaker’s intention was to preserve the wines because tannins are great preservatives of wine. But, the result was a mediocre wine that did not attract the attention of those with a taste for fine, balanced wines. 

Modern wine producers have developed ways to make Baga wines of a finer quality by simply discarding the stems before fermentation. Two beautiful wines, produced in Luis Pato’s vineyard—Vinha Pan 2003 and Vinha Barossa 2003, are excellent examples of modern Baga wines. Amazing wines, such as Espumante Casta Baga 2003, have been produced by mixing a percentage of Baga grapes with a different variety. 

Dave Worthington, who delights in Spanish wines, has given tasting notes on different types of Spanish wines. He has also mentioned the effects of Vinha Pan 2003 and Vinha Barossa 2003 on the palate. Both wines go very well with a Portuguese dish of suckling pig and piri piri sauce. 

Vinha Pan 2003: This wine has captured the flavor of the new French oak, in which it has spent nearly a year. Full-bodied and with an attractive purple tinge, it complies with international standards. Its flavor hints of berries, cola, earth, and spices, and is just as refined as it is powerful. 

Vinha Barrosa 2003: This exotic wine feels smooth and silky in the mouth. Its fragrance and flavor brings to mind violets, berries, plum, earth, mushroom, herbs, and spices. To put it shortly, it is scrumptious.

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India has only recently begun sipping the fine taste of wine, and the trend has snowballed into a craze with wine bars and wineries sprouting up all over the country.  One major Indian vino success story is Sula Wines.

Sula wines have become a roaring success not only at home, but also on a global level. The beginning of 2007 found more Indians than ever enjoying the local sparklers from Sula Vineyards. More recently, Tim Atkins of the Sunday Observer magazine has said that the Sula Sauvignon Blanc 2006 is the best Indian white wine he has ever had. The wines seem to have lost no time in gaining the reputation of being India’s finest wines.  

It all began when Rajeev Samant, a Stanford graduate, quit the lucrative position of Finance Manager at Oracle in San Francisco, and returned home to Nasik. At first, his idea of growing grapes in his family estate in order to make wine seemed crazy. However, his ideas and enthusiasm caught the interest of Kerry Damskey, a Californian winemaker, who decided to join Samant in his endeavor.  

The two were the first to bring French Sauvignon Blanc and Californian Chenin Blac to India. In 1997, they planted these two varieties on Samant’s 30 acre family estate in Nasik. The first wines, produced in 2000, became instantly popular.

Sula offers an attractive range of all types of wines. You can choose from: 

Red wines: Dindori Reserve Shiraz, Sula Red Zinfandel, Sula Cabernet Shiraz, Satori Merlot, and Madera Red pair well with pizzas, tandoori dishes, red meat dishes, grilled meats, kebabs, and even lightly spiced curries. 

White wines: Sula Sauvignon Blanc is very friendly with spicy coastal food and lightly flavored Asian cuisine. Madera White and Sula Chenin Blanc go well with food that has a hint of sugar and spice, such as Southeast Asian cuisine.  

Rose wines: Sula Blush Zinfandel and Madera Rose go with any hearty, spicy Indian fare. 

Sparkling wines: Sula Brut and SECO pair well with tandoori or grilled dishes, and lighter Asian delicacies, such as dim sum and steamed seafood. 

Dessert wines: The Late Harvest Chenin Blanc is best drunk with fruit and nuts, dessert cheeses, cakes, cookies, and pies. 

In addition to local products, Sula Selections, the import division of Sula Vineyards, also imports wines from Australia, Chile, France, Italy, Japan, New Zealand, and South Africa. 

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Chardonnay originated in France, and over a span of forty years, became the most popular dry white wine in America. During the 1990s, young urban women considered it to be a fashionable beverage. 

The Chardonnay vine is easy to grow. It adapts itself to a variety of climates, and gives a high yield wherever it is grown. In 2004, Chardonnay was estimated to be the world’s sixth most grown variety. The vines covered 179,300 hectares in countries all over the world. This means that millions of bottles of Chardonnay wines are made available at a reasonable price, which makes it popular among winemakers and wine drinkers alike. 

However, the Chardonnay variety is susceptible to a myriad of maladies. The grapes are small, thin-skinned, fragile, and oxidize easily; therefore, it is more difficult to handle them than any other grape variety. 

The most delightful aspect of Chardonnay wines is that they can take on a variety of flavors and aromas, which depend on the region and climatic conditions in which the Chardonnay is grown. Hot climates produce grapes that lend a rich flavor of peach, melon, citrus, and tropical fruits to the wine. New world winemakers have experimented with oak to give the Chardonnay its buttered, oak overtones. 

Usually, a Chardonnay will have an oak flavor if it is fermented in oak barrels. Its aroma is so delicate and so distinct that the aroma of any varietals added to it will dominate the aroma of the Chardonnay. 

You can pair your Chardonnay with poultry dishes, pork, seafood, or any dish with a cream base. Chardonnay is usually dry, and goes well with lobster and scallop, or a light red meat dish. It is friendly with cheeses, such as Gruyere, Provolone, and Brie. 

Chardonnays are meant to be drunk immediately; however, some of them can be allowed to age for 5-10 years. Find some inexpensive Chardonnay wines here. 

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Ginger wine, a fortified wine made of ground ginger and raisins, has English origins. Its recipe has its roots in the year 1740, a year that marks the birth of Stone’s Original Green Ginger Wine. 

Stone’s is believed to be one of the oldest registered wine or spirit brands that are still in production. Its Original Green Ginger Wine is popular for a distinct flavor given by an age old recipe. It is now a household name in Britain, Australia, Caribbean, and several other countries all over the world.  

Ginger, the main ingredient of Stone’s Ginger Wine, is believed to be a digestive aid. It is considered to be an effective aphrodisiac too. Some say it relieves colds and gives you a youthful complexion. Others people claim that a glass of Ginger Wine leads to a good night’s sleep. All agree that it is a pleasure to drink. 

Stone’s Original can be drunk on its own or with ice. Over the generations, people have discovered several ways of enjoying Stone’s.  At present, there are countless ways of mixing and serving Stone’s with other drinks. The most famous is the “Whisky Mac”, a glass of whisky to which a splash of Stone’s has been added. More recent traditions include pouring Stone’s over ice in a tall glass and topping it with lemonade or ginger ale.  

In recent years, cocktails have captured popular imagination. Stone’s Ginger Wine forms a part of several tempting concoctions that are now served in chic bars. Chefs have also used it to enhance the taste of a variety of dishes, including sauces and puddings. 

Stone’s uses ginger produced in Queensland at Buderim. The raisins come from Cyprus, Greece, and Turkey. The raisins are steeped in ground ginger for several weeks, and the entire wine making process takes over a year. The result has an alcohol content of 13.2 percent. 

According to wine connoisseurs, Stone’s smells deliciously of sherry with a hint of ginger and also tastes of ginger. It has a thick consistency and is sweet and sugary. It leaves a warm glow inside you, and its flavor lingers in the mouth. 

Stone’s has a whole range of food and drink recipes for all occasions, and one of the ingredients for each recipe is Stone’s Original Green Ginger Wine. 

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