Best wine to drink?????
My favorite wine is Lambrusco Riunite. It is a light bodied slightly sweet wine. It is also a red wine. If you don't like something that is sweet but you want fruity. Try a Pinot Grigio. The best one I found is the Pinot Grigio Sauvignon Blanc- Bertani Due Uve. It is wonderful. Light bodied, light and fruity. If you want something rich and robust, Ecco Domani Merlot is a great way to go.
What are your favorite travel destinations to visit during the off season? Why?
Venice is unbelievably beautiful in winter time. There are no crowds and one can see “La Serenissima” as it is meant to be seen: a magical dream. The cafes and bars are open and even in the street one can get “vino caldo” which is hot mulled wine and is delicious; they also serve something called “punch” which is half orange juice and half rum, also very hot. Because there are no cars in Venice and one has to walk, every other block there is a sort-of small store-front where you can have a glass of “amaro” so that you can go on walking.And walking about is pure bliss: the moored gondolas covered in snow and bobbing up and down, the people who, because of the fog, seem to emerge from nowhere wearing those long capes of theirs and disappear back into nowhere, and you feel that you, too, are a phantom. And the theatres are all open, particularly that out-of-a-dream opera house of theirs, “La Fenice”, which is in full session during the winter. And yes, sone restaurants do serve outdoors in areas dotted with out-door heaters which I haven’t the slightest idea of how they work but they don’t do keep one warm, and groups of Germans walk up and down the streets and “camps” singing away. As in Vienna and Berlin the churches become music halls with concerts going on all the time, thankfully the pews in the churches are heated and there is always someone right out the door with a small stand of hot wine.
What kind of wine should I ask my friend to get me from Rome, Italy? I’m a fan of dry and full-bodied wine.
The other suggestions made are certainly good wines that will be better and cheaper if bought in Italy, but if you want a wine that’s local to Rome in particular I’d suggest a Cesanese (red) or a Frascati Superiore (white). There are a number of organic, local, inexpensive wines too and many shops that can help your friend. I’d recommend Trimani near Termini station which is one of the oldest wine shops in Rome (dates back to the 1800’s).
What riesling wine comes in a short bottle?
I'll follow on with what Chef Paul had to say. The only half-bottles of Rieslings that I've seen are either Eisweins or the higher end sweetnesses (beerenausleses or trockenbeerenausleses). Was the win that you had very sweet (or even very, very sweet)? If so, there's a good chance that you had one of these. However, getting back to the "M." There is a winery called Mosella and there is a large "M" on the label. Could this be the one? http://mosellawine.com/ If so, then maybe they make a half-bottle that I am unfamiliar with. Good luck! Rieslings are terrific wines.
White wine sweet or rose?
There are many inexpensive sweet wines in the market, and you can get many of them in grocery stores and liquor stores. Reisling is one of the most popular sweeter white wine. There are many places of origin, from Germany (personally love Gunderloch but slightly pricier) to Australian. I like the US west coast Reisling. You can get a bottle of Bonny Doone Pacific Reisling (sweet) for about $10-12, and they are widely available in your local stores. Gawertztremier is another good sweet white wine that is inexpensive. A lot of Californiam makers also produce this particular grape varietal. I had picked up quite a few bottles of them for under $10. They tend to be sweeter than reisling and, to me, less complex. However, they are fun to drink. Muscato wine is also sweet and white, and they tend to be even sweeter. There are nicely budgeted wine from Californian and Italy. You can also find very sweet wine with Sauturns, from France. A cheap bottle of Sauturn can run $15-20 per half bottle, pricier but in some respect better quality. Most sweet white wine is Ice Wine, which are wines made from grapes which have been left on the vines until the first freeze, which causes the grape to shrivel and have the sugar content very high. As a result, the quatity is limited, and price tend to be very high as well. The cheapest is Noble House from Canada, costing about $20 per half bottle. Another sweet white wine is called Botrytis, which uses a fungus to cause the same shriveling effect on grape as the ice. Robert Mondavi makes a wonderful Botrytis, but that too costs at least $25 per half bottle. To see which wine is sweeter, one possible way (but not fool-proof) is to see the alcohol content. The less the alcohol percentage, the higher the sugar. That is because sugar in the grape juice turns into alcohol, so less alcohol means more residual sugar. Average wine has about 12-14 percent alcohol. As for Rose, personal favorite is Bonny Doone's Vin Gris de Volant. At under $10 per bottle, it is a bargain and is the only rose I would drink.
What are some alternatives to Vin Santo wine?
So, there are four kinds of “dessert” wines or wines that are made in a sweet style:noble rot/late harvest winesice winesfortified winesdried grape winesVin santo is a dried grape white wine and is pretty rare to find locally. The reason it is a good wine to cook in this pudding is because it has flavors of honey, candied fruit and nuts which are the same ingredients in this pudding and will compliment it really well.Fortified wines won’t really have this same flavor profile, so ports and sherry aren’t going to be the best match. Also, icewine and other dried grape wines would be a good match, but they are also pretty rare to find.Your best bet is to go with the noble rot category/late harvest style of sweet wines as they are produces all over the world, (california, australia, france) so they should be easy to find in your local shop and will have the closest taste profile. Below are some suggestions:Late Harvest / Botrytized/ Noble Rot• 2005 Tokaji Aszú 5 Puttonyos "Red Label", Royal Tokaji (500 ml bottle), $46 – Botrytized wine - Stunningly delicious, with layers and layers of citrus marmalade, earthy notes, golden raisons, apricot, peach, spice and toasted hazelnuts. Great acidity balances the sweetness. Will work with a wide variety of quite sweet and sticky desserts.(if your local shop doesn’t have this, ask them if they have any “tokaji” style dessert wines. pronounced toe kai like sky.)• 2006 Far Niente "Dolce" Napa Valley Dessert Wine (375ml), $64 – Late harvest botrytized wine made similar to Sauternes – a blend of Semillon and Sauvignon Blanc. Orange marmalade, honey, floral notes, apricot and wonderful earthy complexity. Not cheap but a wonderful treat. Enjoy on its own or with poached figs, or a glazed peach or apricot tart.(if your local shop doesn’t have this, ask them if they have any “late harvest” style dessert wines or “botrytis” style dessert wines. pronounced bo try tis .)• 2005 De Bortoli 'Noble One' Botrytized Semillon, Riverina, Australia $32 (500 ml) – Vibrant, crisp acidity with beautifully integrated layers of fruit - citrus, peach, nectarine and apricot with acacia honey and hints of vanilla.(this is also a botrytis style wine)• 2005 Chateau La Rame, Ste.-Croix-du-Mont, $17 / half bottle – A neighboring commune to Sauternes. Lighter in style, but nevertheless delicious – lots of ripe honeyed stone fruit, hints of spice.(this is also a botrytis style wine)hope this helps! thanks for the question!
Do you serve a Dry Rosato wine chilled or at room temperature?
There are three types of wine: RED,WHITE and ROSE.Red wine is always served as in room temperature, unlike white wine, it should be chilled. Now rose wine mostly depends upon person to person. some serve them chilled some serve them in room temperature.
Do you like wine? i have a question!?
If you do decide to drink it (and I doubt it will get any better at this point... it's probably past its peak) you'll need to first say a prayer to the wine gods that it's been properly stored. If it were me, I'd put it in the fridge for a few hours, upright, let it chill and settle. Then, using a filtered pourer, pour it into a decanter. Leave it sit until it's at about 60degrees (cooler than room temp - when you'd typically drink cab) and hope for the best. You're likely to have a great deal of sediment at this point. That's the reason for the upright position and filtered pourer....