When discussing whisky the first thing that needs to be know is that there are two legitimate spellings. The Scotts and Canadians spell whisky without the “e”, while the Irish and Americans spell it with an “e” as in whiskey. This should be the first indication that the world of whisky is a very complicated one and has many regional differences in taste and production. This is part of what makes whisky such an interesting and enjoyable spirit.

Historically it is believed that the Irish were the first to make whiskey, however the Scotts have also laid claim to being the first whisky producers. The Irish used the term “uisce beatha” (“Water of Life” in Gaelic) to describe whiskey, so it must have been important.

Both the Scottish and Irish make whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is roasted over open peat fires to dry, this results in the grain picking up the peat flavour. In Ireland, the malted barely is dried in closed ovens, and is never exposed to the smoke. The process of mashing and fermentation is much the same for both countries. In the distillation step, the Irish, most of the time, distill their product three times, which results in a very pure distillate which makes Irish whiskey exceptionally smooth. The Scottish distill their product twice and this results in more flavour in the spirit.

In North America there is Canadian whisky and American whiskey, which has a number of regional classifications including Bourbon and Tennessee whiskey. Each product in North America is unique and is regulated by the government. Canadian whisky is the number one imported spirit into the United States and is second in consumption only to vodka.

American whiskey has a number of regulation depending on the definition of the product. Bourbon must be made from fermented mash of not less than 51% corn, rye, wheat, malted barely or malted rye grain. It cannot be distilled at a proof higher than 160 and must be stored in new oak barrels at a proof of 125 or less. Blended American whiskey must be made from at least 20% whiskey aged two or more years with the remainder made from unaged neutral grain spirit. American corn whiskey must be made from a minimum mash of 80% corn. Tennessee whiskey follows the same regulations as Bourbon, but is charcoal filtered (Lincoln County Process), so it does not qualify as a bourbon.

Canadian whisky must be ages for at least three years, but for the most part the Canadian government allows the expertise of the distiller to define the characteristics of the final product so there are no limits on distillation proof or barrel requirements. Any Canadian whisky that is aged for less than four years must have the age listed on the bottle. Most Canadian whisky is aged for six or more years. Canadian whisky is generally a blended spirit. The term “blended” means that the final product is made from a number different types of distilled product. For example, a Canadian whisky may be composed of corn, barely, wheat and rye distillates that have been aged in selected used or new oak barrels. Some Canadian producers put all of the grains in one vat and ferment them as a whole and pre-blend and age the distillate. Other producers ferment each grain individually and age each distillate separately and then blend a final product from a mixture of spirits. Most Canadian whisky is distilled twice.

This article has only scratched the surface of the whisk(e)y world. There are many regional characteristics of whisky and many other counties are producing this fine spirit. It would take a lifetime to explore the complete world of whisky, but it would be a worthy attempt.

The starting point is to understand the different types of wine available and here we can divide wines into five main groups.

Red Wine.

Red wine is fermented from what many people would refer to as red grapes but which are in fact more correctly named black grapes. In the case of red wine the grapes are used whole for fermentation, that is to say complete with skin and pips, and it is the skin which gives the wine its red color.

There are a wide variety of black grapes available each with its own distinctive flavor which is derived principally from the soil and climate in the region where the grapes are grown. This, together with the winemaker’s art of mixing, allows us to enjoy a range of red wines from the deep blackcurrant color of the full-bodied and intensely flavored wines produced from the Cabernet Sauvignon grape to the lighter cherry and raspberry taste gained from the Pinot Noir grape.

Rosé wine.

Rosé wines are again produced from black grapes but, in this case, the juice is separated off part way through the fermentation process and at the point at which the winemaker determines that the juice contains sufficient color to give the finished wine the pink color that he is looking for.

Once again the flavor of the finished wine depends very much on the grape used for fermentation and some of the finest rosé wines are produced from the Grenache grape. Often thought of as a French grape, Grenache noir is the world’s most widely planted grape and probably originates from Spain. As well as often being used to produce rosé wines, it is also commonly used as a base for many blended wines including such well known names as Chateauneuf du Pape and Cotes du Rhône.

Blush wine.

Blush wine is sometimes referred to as California’s version of rosé wine and is produced in much the same way as rosé wine. In this case however the grape most often used is the Zinfandal grape which produces a slightly sweet pink wine which also shows a somewhat blue color. The Zinfandal grape originates in Croatia but has been grown widely in the US for more than 150 years now and is considered indigenous to California.

White wine.

Believe it or not white wine can be made from either white or black grapes, as the juice from either grape is colorless and it is only the skin of the black grape that gives red wine its color.

The flavors available across the range of white wines vary tremendously according to the grape used, the winemaker’s art and the degree to which different juices are blended to create the finished wine.

Dry white wines often come from grapes such as Muscadet or Sauvignon Blanc while richer fruit-flavored wines are more likely to be based upon the Chardonnay grape.

Sparkling wines.

Sparkling wines, of which Champagne is clearly the best known example, are based upon a dry white wine. Here the wine is bottled and a solution of sugar and yeast is added before the bottle is sealed. The sugar and yeast solution causes a secondary fermentation and sealing the bottles at the start of this process traps the gas produced by this fermentation within the wine to give it its sparkle when the bottle is opened.

Probably you are familiar with the Chinese saying, “Firewood, rice, oil, salt, sauce, vinegar, and tea are the seven necessities to begin a day.” Though tea is last on the list, we can still see how important the tea is for the Chinese.

There are actually thousand of Chinese tea varieties. These are usually classified by procedure, quality, and preparation methods and so on. However, if we will consider tea in terms of quality, there are actually eight classes of Chinese tea. These include green tea, oolong, black, red, white, yellow, flower, and compressed tea.

Now, let’s take a look at these classes one by one.

Green Tea

Green tea is said to be the most natural type of Chinese tea. It is usually picked, naturally dried and fried briefly to get rid of its grassy smell. Unlike the other types, green tea skipped fermentation process.

According to some experts, green tea has the most medicinal value and the least caffeine content of all Chinese tea classes. The aroma of this type of Chinese type range from medium to high, while the flavor is usually light to medium. Today, about 50% of China’s tea is green tea.

Oolong Tea

This type of Chinese tea is halfway between green tea and black tea in a sense that it is half fermented. Chinese also call it “Qing Cha” and its typical leaves are green in the middle and red on the edges as a result of the process to soften tea leaves.

Oolong tea leaves are basically withered and spread before undergoing a brief fermentation process. Then, it is fried, rolled and roasted.

Black Tea

The Chinese black tea produces full-bodied amber when brewed. Also, this type of Chinese tea undergoes withering, then left to ferment for a long while, and then roasted. The leaves of this variety become completely oxidized after processing.

Red Tea

As the name implies, this type of Chinese tea has red leaves and red tea color. This color is strongly highlighted during the fermentation process. It is also considered that red tea has low aroma and medium flavor and it is now divided into three subclasses: Kung Fu Red Tea, Ted Tea Bits, and Small Species Red Tea.

White Tea

This type of Chinese tea is sometimes considered as subclass of green tea. Perhaps it is for the fact that it is only withered and then roasted. Just like green tea, white tea escaped fermentation process. And, it has low caffeine content.

Yellow Tea

Apparently, yellow tea has yellow leaves and yellow tea color. According to some experts, this type of Chinese tea is an uncommon class of Chinese tea. The flavor of yellow tea is usually mild and refreshing.

Flower Tea

Here is a unique type of Chinese tea – the Flower tea. It actually subdivides into Flower Tea and Scented Tea. Well, the Flower Tea is just based on a simple concept that dried flowers are used, without much processing, to make tea. The Scented Tea, on the other hand, uses green tea and red tea as base and mix with scent of flowers. Generally, this class has light to medium flavor and medium to strong aroma.

Compressed Tea

The final type of Chinese tea is the compressed tea. This class uses black tea as base tea. It is steamed and compressed into bricks, cakes, columns, and other shapes. Also, compressed tea has all the characteristics of black tea. It can be stored for years and decades.

The starting point is to understand the different types of wine available and here we can divide wines into five main groups.

Red Wine.

Red wine is fermented from what many people would refer to as red grapes but which are in fact more correctly named black grapes. In the case of red wine the grapes are used whole for fermentation, that is to say complete with skin and pips, and it is the skin which gives the wine its red color.

There are a wide variety of black grapes available each with its own distinctive flavor which is derived principally from the soil and climate in the region where the grapes are grown. This, together with the winemaker’s art of mixing, allows us to enjoy a range of red wines from the deep blackcurrant color of the full-bodied and intensely flavored wines produced from the Cabernet Sauvignon grape to the lighter cherry and raspberry taste gained from the Pinot Noir grape.

Rosé wine.

Rosé wines are again produced from black grapes but, in this case, the juice is separated off part way through the fermentation process and at the point at which the winemaker determines that the juice contains sufficient color to give the finished wine the pink color that he is looking for.

Once again the flavor of the finished wine depends very much on the grape used for fermentation and some of the finest rosé wines are produced from the Grenache grape. Often thought of as a French grape, Grenache noir is the world’s most widely planted grape and probably originates from Spain. As well as often being used to produce rosé wines, it is also commonly used as a base for many blended wines including such well known names as Chateauneuf du Pape and Cotes du Rhône.

Blush wine.

Blush wine is sometimes referred to as California’s version of rosé wine and is produced in much the same way as rosé wine. In this case however the grape most often used is the Zinfandal grape which produces a slightly sweet pink wine which also shows a somewhat blue color. The Zinfandal grape originates in Croatia but has been grown widely in the US for more than 150 years now and is considered indigenous to California.

White wine.

Believe it or not white wine can be made from either white or black grapes, as the juice from either grape is colorless and it is only the skin of the black grape that gives red wine its color.

The flavors available across the range of white wines vary tremendously according to the grape used, the winemaker’s art and the degree to which different juices are blended to create the finished wine.

Dry white wines often come from grapes such as Muscadet or Sauvignon Blanc while richer fruit-flavored wines are more likely to be based upon the Chardonnay grape.

Sparkling wines.

Sparkling wines, of which Champagne is clearly the best known example, are based upon a dry white wine. Here the wine is bottled and a solution of sugar and yeast is added before the bottle is sealed. The sugar and yeast solution causes a secondary fermentation and sealing the bottles at the start of this process traps the gas produced by this fermentation within the wine to give it its sparkle when the bottle is opened.

The Brand Name: This is the name of the company that has produced the wine. Most often this is the name of the winery or bottler if the winery has several different brands.

Vintage: Most wines will carry the vintage somewhere on the bottle, although this is not a mandatory requirement and will not be on all bottles. A vintage is the year that the grapes used were harvested. Most wine producing countries have laws that require at least 85 percent of the grapes used to be harvested in the specified year of vintage although in the United States this figure can be as high as 95 percent.

Appellation of Origin: This is the geographical area where the grapes were grown, for example “California” or more a more specific vineyard. Most countries have strict laws regarding an appellation classification, which is why like the vintage; at least 85 percent of the grapes used must be from their specified region.

Wine Type: This specifies the grapes used to make the wine. Again this can be as broad as “Red Table Wine” or as specific as Merlot or Chardonnay. Most wine producing countries allow the use of some non-varietal grapes in the blend. In Europe and Australia, at least 85 percent of the wine’s content must be from the named varietals, while in some parts of the United States this figure is much lower at about 75 percent.

Producer and Bottler: What this part of the bottle signifies varies greatly depending on where the bottle of wine originates from. If grapes are harvested and bottled at the winery it is considered to be “estate bottled” and the label will state this using Mise en bouteille(s) au Chateau (French), Gutsabfüllung/Erzeugerabfüllung (German) or simply Estate Bottled.

According to Napa Valley Vintners online (napavintners.com) it is even more specific for American bottled wines and the terminology even more specifically determines how the wine was bottled: “’Produced and bottled by’ certifies that the bottler fermented 75% or more of the wine. Used in combination with other information on the label, such as a vineyard, this term provides the consumer with significant information about the origin of the wine and who is responsible for its production. ’Cellared and bottled by’ indicates that the bottler has aged the wine or subjected it to cellar treatment before bottling. ‘Made and bottled by’ indicates that the bottler fermented at least 75% of the wine (10% before July 28, 1994). ‘Bottled by’ indicates that the winery bottled the wine, which may have been grown, crushed, fermented, finished, and aged by someone else.”

Other Required Information: This depends on what country the wine is from. For example, wines sold in the United States are required to have (at least on the back label) alcohol content, contents size, and consumer warnings from the Surgeon General as well as a sulphite warning while in Germany wine are required to have an Amptliche Prüfungs Nummer which is a number received while in testing. The famous wine regions of Bordeaux, Burgundy and Alsace in France will carry the term Cru somewhere on the label to indicate that the wine is from a town or producer of high quality.

While this still might be very overwhelming, when looked at from a point of view of the winemaker, a wine label really is there to help you as the consumer, not hinder your decision making. Everything on a wine label is there to inform you of where the wine came from and how it was produced, and while it might take you a lifetime to be able to completely understand every single term that is put on a wine bottle, being able to understand the basics will be advantageous. It is important to remember that rules will vary from country to country as to what is required to be on a wine bottle or specific terms used. What might be required in France might not be required in Chile.

To optimize the experience, red wines need time to age, then a minute of time to breathe once opened before serving. They do not need to be chilled, and they go well with strong flavours and dark meats.

In this article, different varieties of red wine grapes are detailed, giving you as chance to experiment with flavours whilst allowing you to get to know some of the products that are available.

On the whole, there are six classic red grape varieties that make up the majority of wines that are available for purchase. There of course others, but this is just an overview of the most common varieties available

Cabernet Sauvignon

Cabernet Sauvignon is traditionally associated with Bordeaux but is now grown all over the New World and Europe. It has a black current like taste, which is created from small grapes who have thick skins. Cabernet Sauvignon is probably one of the most established types of red wine and it covers the world, ranging from Eastern European (often tight budget) speciality wines, through Chilean and Australian varieties, through to the prestigious and historic red wines of Bordeaux that have been matured to produce smoother, generally more expensive wines.

Merlot

Merlot is also traditionally associated with the Bordeaux region of France. It hasn’t spread across the world in the same way as the Cabernet Sauvignon due to its more specific soil condition requirements. But it has found a happy new home in the valleys of Northern California. A rich, juicy wine, it has tastes resembling fruitcake and black currant.

Pinot Noir

Pinot Noir is associated with Burgundy region wineries, and until recently was not produced with particular success anywhere else. However New Zealand is now producing some very fine Pinot Noir wine. The wines produced by this grape are at first summery in their taste. They remind you of summer fruits. After five to ten years of maturing, however, this taste changes to become much richer, and deservedly more expensive.

Shiraz or Syrah

What the French call Syrah, is known by Australians as Shiraz. It is traditionally grown in the Rhone Valley, but has become popular right across the New World. There are great varieties of this distinct wine coming out of Australia, Chile, California and South Africa. It is one of the true favourites of people who prefer red wine. The flavour is fruity but sometimes can even be peppery, making it not a taste that everyone likes.

Sangiovese

This is the most widely planted red grape in Italy. Famous for Chianti (a product of this grape), it has been regarded by many as a really tasty pour from the jug wine. It may not be a fruity wine, but it is a great partner for all types of food, it has a taste of black cherries but this is often not that obvious. It is starting to become better known, and is certainly one to look out for as the New World starts to get more interested in and good at growing Sangiovese grapes.
Nebbiolo

Nebbiolo is another of Northern Italy’s classic grapes which, despite being responsible for some of Italy’s finest wines, has not been made the jump into the New World. It’s spiritual home is Barolo, and it would seem ideally suited to planting in warmer climes. The taste is of black cherries and sometimes even chocolate making it a rich wine.

There are many more types of grape and particular blends of complementary grapes that go into making red wines – but this should give you an overview to start your sampling with – for more information on red wines, go to Majestic Wine.

You can easily detect a genuine wine expert by the way he handles the wine in terms of smelling and tasting it and not merely just drinking the wine. Anybody can drink wine but it takes a lot of experience to taste wine. Art of Wine Tasting.

Wines have become a staple feature of every household during meal times, particularly when they are eating red meat. Red meats like pork or beef roasts are best with red wines. On the other hand, white meats like fish and chicken are better with white whine.

There are a thousand and one varieties, or type of wines depending on the vineyard where they were grown as well as the type of grapes they are made of. It takes experience and a real romance with wine to be able to distinguish its characteristics just by smelling and tasting.

Basically, wines that have been stored properly should taste smooth. Wines that taste off or stale are either not of good quality or they were stored improperly and their corks tainted.

So how should you taste wine? Wines should be tasted by swishing the wine in your mouth, allowing your taste buds to perceive the flavor and taste of the wine. While the act of tasting makes uses of your tongue, a person’s sense of smell actually does most of the detection. Both a person’s sense of taste and sense of smell should be used when tasting wines.

The laws cover the same ground as for AC wines but are often less stringent on yields and grape varieties. In on aspect, however, the VDQS laws were initially stricter. The right to the VDQS label was only granted after an official tasting. Now this requirement has been extended to AC wines as well.

While the two senses are indeed very important tools in determining a wine’s quality, the physical appearance of the wine is equally important. You can get a better look at a wine’s appearance and color by pouring them in a clear glass and look through it using a white table cloth or other white background.

If wines are generally red or white, then why do we have to study their colors? White wines are actually not perfectly white because their color ranges from yellow to brown and green. White wines with darker colors have more flavor and are older. While aging improves the flavor of red wines, this doesn’t hold true for white wines which may go bad with time. Red wines that are lighter in color are older. You will be able to examine a red wine’s age by tilting a glass with red wine, allowing some to settle on the glass rim, and examining its color. When the color of the wine that settles on the glass rim is brownish, then it has been aged.

Wine experts also swirl the wine to observe how it moves in the glass. A wine that swirls nicely wine may mean it has a higher sweetness and alcohol content.

While the taste of wine is generally subjective as it depends on a persons taste and preferences, wine connoisseurs follow specific guidelines in wine tasting. Being able to taste and smell wine the right way can certainly to the pleasure of drinking them.

Take Notes especially if you are gone all day. Most wineries offer a list that will assist you on keeping track. When you get home to your local wine shop, you will appreciate having a cheat sheet.

1. The Whites:When your guests first arrive and are enjoying the appetizers a white wine is always the perfect choice. They are commonly lighter and drier and leave the palate fresh for the main entree’. Some of the whites such as the Chardonnay can also be introduced during a rich dinner such as “Coq a Vin”, with its beautiful creamy wine sauce. Another suggestion is the Sauvignon Blanc that is excellent served with a first course salad or shrimp cocktail or even a plate of delicate fish.

When toasting that special event in your life or the life of a loved one the whites are a perfect choice. The more common toasting wine for weddings and anniversaries is of course the more elegant choice of Champagne.

2. The Reds: Now you are ready to serve that special dish you have worked on all day and planned especially for your dearest friends you must choose just the right wine. This is when you go for the full bodied red. One of the most popular is a Merlot. Being a lighter red but still full bodied it is perfect for sautéed chicken, grilled pork or roasted lamb.

The Pinot Noir, while not as commonly served as a Merlot or Cabernet, is a unique blend of plum, vanilla and blackberry. Oregon produces Pinot Noir where the blackberries grow wild and are sweet and juicy. This wine will certainly be a hit.

When hosting a spicy Mexican meal the Shiraz is a perfect compliment with its peppery flavor that brings out the spiciness of your enchilada suiza or chili verde.

Italian food with its hearty and robust tomato sauces requires a Chianti. A Chianti can range in price and quality. You may be able to find one that is rather inexpensive but the quality is perfect for you.

A robust Burgundy would be the red to choose for a fine standing rib roast or delicate filet mignon.

As you can see from the suggestions above you may wish to have both a white wine and a red wine on hand when hosting a dinner. Some guests will most likely pick the wine they prefer and stay with that choice for the entire evening. Another may choose a white for the start of the evening and finish with a red. So always be prepared.

Whether planning a luau, cocktail party or a little get-together with friends, a well-stocked bar is particularly important. For parties, make sure you have plenty of ice, about a pound for each guest, as most spring and summer drinks are served on the rocks or with crushed ice.

Having a few essentials on hand is key: A basic bar includes vodka, whiskey, wines and beer. If you’re feeling more adventurous or creative, you can also add gin, tequila, rum, bourbon, vermouth, sherry and brandy.

Mixers add a dash of flavor, or in some cases spice, to a summery cocktail. Orange juice, seltzer, tonic water, cola, ginger ale, tomato juice, Tabasco sauce, horseradish and Worcestershire will wake up your drink recipes.

Another great addition to your bar is Hair of the Dog, which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.

Finish off your drinks with sliced lemons, limes, oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.

Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:

Caribbean Dog

1 shot Malibu Rum

1 can Hair of the Dog

Blend ingredients with ice, then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.

Tex Mex Dog

(Hair of the Dog’s version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)

1 1/4 shot tequila

3/4 shot triple sec

3/4 shot Grand Marnier

1/2 can Hair of the Dog

Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.

To keep proper etiquette, usually the ladies are served before the gents. With some wine tastings there will be bottled water on offer, this is simply for you to rinse your mouth out before each sample of wine you try so your mouth is clear of all the flavours from the previous wine. Plain crackers are also provided at such wine tastings for this very same purpose. When handling a wine glass attention to should given to where you are holding it, always hold the glass by the stem, this will ensure the wine is not affected by the warmth of your hand and thus the flavour is not altered.

When at a wine tasting try not to smoke as smoking blankets ones sense of taste, also try and steer clear of chewing gum or eating mints as this will distort the taste of the wine as well. Try not to wear a perfume or after shave that is quite strong as this could throw off not only your sense of taste but also your neighbours.

You can tell a lot about a wine just by it appearance. When attending a wine tasting the wine glasses you be crystal clear so you can hold it up to the light and check the body of the wine, also the wine glasses should be set on a white linen table cloth so everything is visible. Do not let the wine category mislead you, for example, white wines are not really white in color, they usually vary in colour from yellow to green and even brown.

Red wines also vary in color from a light red colour to a deep brownish red and often become lighter with age. One easy way to tell the age of a red wine is by doing a rim test. Tilt the wine towards the rim of the glass and look at the colour of the wine.A younger wine have a purple tint to the wine colour and an older wine will have a more brown shade of red.

One of the more common actions you see people who know anything about wine doing is swirling the wine in the glass, this is done to release the flavours and aromas of the wine. Remember, these wine may have been bottled anywhere from 1 year to 20 years and some some rarer cases even longer. Swirling the wine in the glass is synonymous with cooking at home and stirring the food to help blend the various flavors.

The colour of the wine is just one area that should be paid attention to when you attend a wine tasting, you will also need to pay particular attention to the wines aroma. After swirling, sniffing the wine is the next step in the tasting process. You have probably observed this done before and wondered what purpose it served, well your sense of smell is very important in the way we taste different things. When this subject was researched it was determined that over 3/4 of what we can taste is due to are sense of smell and the way we perceive the aromas.

Smelling wine is done in a couple of ways; you can takes a short sniff then a longer 1, or just take a long sniff. After smelling the wine, think about it for a minute and the flavours that are being processed by you nasal receptors. Do not taste the wine straight after smelling the wine, but instead let the aroma hit and think of flavours you are experiencing.

Finally, you will need to know is how to taste the wine properly. Your tongue has many taste buds both front and back. These buds give us a wide variety of flavours from sweet to sour to bitter, some of which are more sensitive than others. There are 2 easy steps in tasting wine, the first is the initial taste which is your first impression of the wine, the second is the aftertaste.

The wine should awaken your sense to the flavours, after taking the first drink, you should swish the wine around your mouth for a few seconds to let all your taste buds discover the full flavor of the wine. Think about what the wine tastes like. Is it light or heavy? Is the smooth or rough? The aftertaste is the sensation that remains in your mouth after swallowing the wine. How long did it last and was it pleasant?

Before attending a wine tasting, it may help you feel more confident to read about the different types of wines. This will give you a better idea of what to look for as far as flavor and taste. Next time you are invited to a wine tasting; do not be afraid to go. You may be missing a great experience!