Our wine has been carefully chosen and comes from the less commercial vineyards from around the world where the wine is produced with a real passion. None of our wine labels will be found on supermarket shelves.
We bring you a wonderful growing selection of wines at competitive prices which you will want to drink again and again - and you can be assured we try never to be dull or boring.
We really do look forward to hearing from you.
Salut & Good Health!
HOW TO ENJOY A GLASS OF WINE
(a bit more!)
We drink wine for lots of different reasons. To self-medicate. To celebrate. To enhance a dining experience. Like us, maybe you just love wine.
However, to make the most out of our hard-earned cash, let's consider for fun or just a little bit more seriously - food for thought at least, some of the following :
Pay attention to stemware
Glasses make a difference. The shape and size of the bowl affect your ability to swirl and oxygenate the wine. Note the shape, plus the beauty of a thin rim and a delicate stem.
Make sure the temperature is right and decant/aerate reds
Be sure to drink red wines cooler than room temperature (chill them for 30 minutes), and drink your whites a bit warmer than the fridge's chill so their aromas aren't suppressed — with the exception of Champagne. Every red also gains from being decanted or poured through an aerator; it's not necessary for whites.
Appreciate the wine's colour and clarity
Tilt the glass away from the face and hold it over a white tablecloth or napkin, noting the wine's colour. Pinot Noir will be light and garnet; Shiraz will be an inky purple; and older wines will take on a warmer orange edge.
Learn to swirl with abandon and check out the legs
With the foot of your glass on the table, swirl the wine so it rises up on the side of the glass. Watch the tears (or legs) that form and drip down. They'll give a hint as to the mouthfeel.
Revel in aromas and work at identifying what you smell
Our olfactory senses are exponentially more sensitive than our taste buds. As the wine evaporates from the side of the glass, it releases flavour messages. Revel in these smells. Do it twice and think about specific aromas each time.
Be ready for fruit on the tip of your tongue
You'll often hear ripe New World wines described as "fruit forward." That's generally because the lush fruit is their outstanding characteristic.
Concentrate as the wine develops mid-palate
Draw in some oxygen through the side of your mouth. Great wine will almost explode as it enters and develops secondary or tertiary flavours across your tongue. Everyday wines will display only a single profile. Does the taste match the aroma? How does food change your impressions?
Swallow and evaluate the finish
Great wines linger while simple wines die. A classic has a finish that almost refuses to die, and the great pleasure is to savour each wonderful sip for minutes. For most of the wines we drink, there's a single impression as we swallow and the taste ends. It may or may not match the flavours on our palate. Lesser wines may show a slight bitter finish.
If we follow above, maybe the rest of our wine-drinking life will be immeasurably elevated or not but then having a bit more knowledge is no bad thing. ENJOY.