Featured Wine Magazine Items

Taste of Italy Standard


The luxurious qualities of an Italian Ristorante are beautifully show cased in the Taste of Italy. Sate any Italian yearnings with a gift of Pasta, Balsamic & Basil Dipping Oil, Garlic Bruschetta, Tuscany Cheese Wedge, Cappuccino Crunch Popcorn, and Gourmet Coffee. Included to this is the always exquisite Pasqua Delle Venezie Pinot Grigio - a white wine known for being an Italian Restaurant favorite. Everything is festively arranged in an antique hand basket. Bellisima! TOI04 TOI04S


Price: 81.95 USD



Current Wine Magazine News

How to make Moonshine

Thu, 27 Sep 2007 13:30:16 PDT
It has been legal to make wine at home since the end of prohibition, and legal to make beer since 1978, but it's still illegal to distill spirits for beverage purposes without going through so much fuss and bother that the government admits flat out that it's "impractical." That's too bad, because homemade moonshine is incredibly frugal.

Music of the Khoisan - The Times

Music of the Khoisan The Times, South Africa - Feb 2, 2008 It is played on anything: concertinas, home- made violins, banjos and blik-kitaars. The traditional excuse for a Vastrap party was the trampling of a newly ...

Wine Making Journal, for the homemade wine maker - Lulu.com

Tue, 25 Sep 2007 08:41:33 PDT
The Wine Making Journal is an easy to use journal to record all of your homemade wine batches. The journal has sections for recording the primary and secondary fermentation, bottling, and tasting of each batch. There is also a space to attach your label for posterity. The Wine Making Journal has handy reference charts included to help make your win

Wine Country Gift Baskets: Your Buying Options Reviewed - American Chronicle

Wine Country Gift Baskets: Your Buying Options Reviewed American Chronicle, CA - Feb 2, 2008 These items may still come in handy for you, should you decide to make your own homemade wine country gift baskets instead. As outlined above, you have a ...

The Wine Making Journal, for the homemade wine maker is Now Available from

Wed, 22 Nov 2006 15:21:45 PST
The Wine Making Journal is an easy to use journal to record all of your homemade wine batches.

Australian Wine Looses its Personality - What Personality??

Tue, 01 Jan 2008 18:22:20 PST
A recent article in the Grapegrowers & Vignerons Magazine, Year of change for Aus in the UK by Shay Bayly last month pointed out what is fast becoming an oozing sore for the reputation of the Australian Wine Industry abroad. Tesco’s in the UK it seems have asked the producers of Australian wine to retain the personality it once had.

Today's Wine Magazine Article

The Harmony between Food and Wine


Wine is a social drink which should be enjoyed in the company of friends and .. food.

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.

Some tips for making good food wine choices:

Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.

Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.

Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.

High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.

Some tips for making good food wine choices:

Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.

Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.

Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.

High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!

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