Red wine is King in Spain…Three main Sources to know are Rioja, Ribera del Duero and Priorat

By in BBQ and Wine, Bistros Eateries & Cheese, Education and Culture, Notable Wine Regions, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather

Red wine is King in Spain. It’s a staple of every day life, every day meals. Delicious red wine is found all over the country. Just like France and Italy, Spanish wine is full of history great regions and history.

But to be clear; there are three premier sources for red wine in Spain that every wine fan must know and that’s Rioja, Ribera del Duero and Priorat. Now that’s not saying that La Mancha or Catayuld or even Montsant are not doing good stuff. They really are!

The main three to know are Rioja, Ribera del Duero and Priorat.

Here’s a little tidbit of info on the characteristics of  wine of each place; enough to be dangerous on each region and one wine to look for from each.

Rioja: Rioja wine has a elegant cherry nose and has a dusty spice notes They are aged well. They are often blended from dozens of vineyards. There are 15-20,000 grape growers but about only 700 wineries. That gives you an idea of what is going on in general. Tempranillo is the main grape in Rioja. Crianzas are aged 2 years with at least 6 months in oak barrels. Reservas and Grand Reservas much longer

Ribera del Duero: Ribera del Duero has the distinction of being the second most famous wine region in Spain. Rioja does not let them live that down. It does not mean their wines are any less spectacular. On the contrary. As in Rioja the grape used is Tempranillo. But they call it Tinto Fino. Ribera’s climate is hotter, more sun. So the wine is more intense but no less complex to Rioja’s. It’s just a different interpretation that blows your mind. More than often the same methods are used as Rioja’s but not always which adds more creativity sometimes.

Priorat: Priorat is the latest and greatest new best region. Southwest of Barcelona and not very big on the map, yet mountainous. But holy smokes it’s powerful wine. In the 1980’s a bunch of renegade wine makers went there and started making incredible wines. Great food wine too. This place was abandoned for years adfter the Spanish Civil war.  Using grapes like Carignane and Garnacha started to make these luscious and exotic wines that got the worlds attention in a big way. Like a big bang! Instant classic wine region. Just like that! Unbelievable but true.

Bottles to try…all clearly under $35

1. Rioja – La Rioja Alta Vina Ardanza Reserva

2. Ribera del Duero – Tinto Pesquera Crianza

3. Mas Alta Black Slate Vilella Alta

Babbalucci is a new Italian restaurant in South Tampa and there’s going to be a focus on Southern Italy. Let’s talk about the wines of southern Italy

By in Bistros Eateries & Cheese, Foodies, Italian Wine, Restaurant, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Babbalucci is a new Italian restaurant in South Tampa and there’s going to be a focus on Southern Italy. I like this place. Brought to you by Chef Felix from the popular Spanish Tampa restaurant Viscaya; I have previewed the menu and the wine list  and I recommend you get in there to try this food and wine while they are getting their feet wet. It’s great. The veal dishes are great, so are the pork chop dishes. The pasta is homemade…The best Sea Bass in town. Yes, it’s Italian! 
There’s a bar for cocktails upstairs and an outside view. Very Cool. Feels like a Bistro in places. Now that does not mean that there won’t be your traditional fair of pasta dishes…but expect something truly different and expect some interesting wines. The best time to try restaurants is when it first opens. You’ll get a sense of how things really are as they get everything in gear.
Chances are you’ll eat something that you’ll love and it won’t be on the menu too long. It’s all about getting everything started. It’s the same with the wine. Italian wines are vast and they go great with food. Totally recommend it. Good place to eat and hang out. With the good food, bar, cocktails, music  and dancing. It makes you wonder if spirit of Viscaya will blend into this restaurant somehow; because it has that feel.
So, let’s talk about the wines of southern Italy in some detail. The wine is a lot different that the Central and Northern Italian wines….To me they are more voluptuous; more memorable.
Three regions to look at are Campania, Puglia and Sicily…
Campania:
Campania, the region surrounding the city of Naples, is at the center of southern Italy’s wine renaissance. This is home to the Amalfi Coast, the isle of Capri, Mt. Vesuvius, and of pizza. The rich soil and temperate climate here are ideal for growing all kinds of fruits and vegetables. Grapes are no exception.
Campania’s top three wines come from the Irpinia hills area, just outside of Naples: the red Taurasi, and the white Fiano di Avellino and Greco di Tufo wines.
Taurasi is a full-bodied red that requires aging, like its northern cousins, Barolo, Barbaresco, and Brunello. Good vintages of this powerful, tannic, complex wine are at their best when aged 15 to 20 years. Taurasi is made of mostly Aglianico grapes with the majority of better Taurasis containing 100% Aglianico. By law, Taurasis must age at least three years before bottling with one of those years in wood.
Fiano di Avellino is Southern Italy’s leading dry, white wine. It is delicate with overtones of pear and almonds. Unlike most white wines, Fiano di Avellino improves with at least five to six years aging and good vintages are drinkable up to fifteen years. Fiano di Avellino is required to be made of at least 85% Fiano grapes.
Greco di Tufo, both a grape and a wine, was introduced to Italy by the Greeks over 2000 years ago. It thrives in the volcanic soil just outside the small village of Tufo. This wine is crisp and intensely fruity. Greco di Tufo is usually ready to drink in three to five years and can age up to about twelve years.
Lacryma Christi del Vesuvio (literally: the tears of Christ at Vesuvius) is grown on the terraced slopes of Mt. Vesuvius, the infamous volcano that looms over Naples. The area’s rich volcanic soil produces very good red, white, and rosé wines. All three are designated “Lacryma Christi.” There is even a sparkling (spumante) version.
Puglia:
The region of Puglia, along the Adriatic Sea, is another southern Italian wine mecca. Negroamaro, Primitivo, and Malvasia Nera – all red – are the three main grapes grown here. Also noteworthy is a historic, sweet, high-alcohol dessert wine, made with Aleatico grapes, called Aleatico di Puglia. The wines of Puglia carry the following place designations: Salento, Daunia, Tarantino, and Valle d’Itria.
Salento wines are dark, robust, and full-bodied with ripe fruit flavors and a high alcohol content. The Salento peninsula is arid and flat with palm trees and cactus plants. This difficult soil combined with the cool evening breezes from the Adriatic are perfect for producing complex red wines.
Castel del Monte was first made in Puglia in the 13th century. This wine’s namesake, medieval castle still stands. Castel del Monte can be a blended red, white, or rosé wine. The red (rosso) is a dry wine made from mostly Uva di Troila or Aglianico grapes. Aglianico is one of those historic wines that could have been on the table during the “Last Supper” ….Think about that for a moment. The white (bianco) is made from Chardonnay or Pampanuto, a local grape. Both wines are soft and very dry.
Sicily:
Sicily, the largest island in the Mediterranean, also has a rich wine history. For almost 4000 years, Sicilians have been producing wine. Today they produce about 1/6 of Italy’s wine, the majority of it white. This is a perfect accompaniment to the fresh seafood and fish that abound in Sicily. Sicily is also noted for its fortified wines, like Marsala, and its dessert wines, such as Moscato.
Catarratto Bianco is the island’s most-planted white wine grape. Nero d’Avola is the main red grape. In general, Sicilian wines are light-bodied and dry. They go well with the cuisine of the island: pasta, veal, and seafood. Cannonau is terrific and wine tastes like ripe berries, plum, cranberry, and white spice.
The wines of southern Italy are improving their quality and their production with each vintage. They are much more affordable and increasingly available in the United States. Ask for them….better… Demand them.
Watch for them at Babbalucci or a wine store near you.

Babbalucci is located at S. Westshore Blvd 33629

Yes! Wine and Texas Chili Dogs, New York and Chicago Dogs…Polish Sausages too.

By in BBQ and Wine, Foodies, New York Wine, Travel and Places

What can be better than a good hot dog. Some folks like them fully loaded. There’s really nothing that can go wrong with a dog if you really think about it. Growing up we had a place called ‘Orange Julius’ and the toppings you could get on a hot dog were unlimited. Onions, Cole Slaw, shredded pork with BBQ sauce. Whatever you wanted.
Times have changed a little. Somehow, the Hot Dog police got involved and made it so it was not as cool or healthy to be able to do that. I still don’t get it because when you go to the ballpark or have a BBQ or party. It’s tops on the menu…along with wings and chips!
For some reason every time I visit Napa Valley I get reminded of how great hot dogs are. It’s one of these things. Either a food truck or some event is pairing up hot dogs and wine. I learned early on that I nice big red Zinfandel is incredible with a hot dog with a  lot of Cheddar Cheese and Jalapenos.
But that’s not the only pairing that’s phenomenal. It’s got me thinking of the basics. Chili Dogs, New York Kraut dogs and nice spicy Chicago dogs. Nevermind that when you go to Chicago, they are hard to find…which makes no sense. A lot of Pizza though…
Let’s start with the New York-frankfurters, with mustard and sauerkraut, Nathans, go great with a Rose or a refreshingly crisp white Zinfandel. It’s affordable too. Yes! white zinfandel the wine that’s usually pushed to the side…Let me tell you, iced cold white zin and a crisp hot dog is fantastic. You can totally quaff it.
Moving out west, we find the Chicago hot dog, with its trademark peppers, pickles and celery salt, which scream for a medium to bodies wine crispiness out for a light-to-medium-weight wine with substantial crispness to match the acidity and spiciness of the toppings. A Sauvignon Blanc or dry German Riesling are a great match — both of which are dry and have a zip to them. A Chardonnay from Burgundy would be delicious as well. The green, grassy component of the wine or the steely unoaked wetness goes well with the pickles, peppers, tomatoes and saltiness.
I also want to mention that at the Sate Fair there’s always Sausages and peppers. Polish Sausages are my favorite. There’s an earthiness to them that just screams out for a big Merlot or Cabernet…just saying.
Lastly for this piece, I think of Texas and a hot decadent chili dog, with maybe beef and beans… chili sauce, onions and cheese. A full-bodied wine like an Australian Shiraz from the Barossa or a big Zinfandel from California hits the spot; even better if it is in a style that has that bit of sweet-blackberry juice and oakiness…sometimes a zin has hints of BBQ grill marks that help wash down the spices or any sliced jalapeños that you pile on. 
Really, It’s all good.

Check out the Wines of Virginia…A road trip is in order!

By in Cigars, Keep an Eye out for these Wines, Notable Wine Regions, Travel and Places, Virginia Wine, Wine and Food Pairings, Wine Chatter and Blather

Virginia has been producing wines for centuries. So it should not be a little known fact…But I guess it really is.
The most popular grapes are French varietals such as Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc, Chardonnay, Syrah, and Viognier.
American varietals and hybrids are also produced such as Norton, Vidal Blanc, Traminette, and Chambourcin. Virginia also produces a variety of fruit wines.
Very early on in Virginia, there was attempted production. In the early 1600s, the settlers in British colonial Jamestown, the first permanent English settlement in the Americas which is located on the northeast bank of the James (Powhatan) River about 2.5 mi southwest of the center of what is now modern Williamsburg.
Well those settlers ventured to produce European grapes as a way of boosting the British economy to rival wines from France, Italy, and Germany. But they failed in making them flourish due to a number of diseases and early the onset of what was later detected as Phylloxera, the mites that ended up devastating the world’s vines centuries later. But that’s a whole different story for another day.
Due to the difficulties in growing wines, interest shifted to tobacco crops. 
But, in the 1770s, future president Thomas Jefferson attempted to grow vines at Monticello without much success, as did George Washington at Mount Vernon.
In the mid-1800s, successful farming was possible working with indigenous North American grapes, though still never as popular as European ones. By the turn of the 20th century, grafting American to European root stock, the technique proven to ward off the invasive Phylloxera, came into practice to strengthen vines. So, grapes such as Cabernet Sauvignon, Merlot, and Chardonnay could now be grown successfully in Virginia.
As the wine production began to get traction; prohibition in the 1920s put a sudden end to what was finally becoming a thriving industry and it wasn’t until the 1950s that wineries began to produce again in with any real seriousness.
Two of the top Virginia wineries, Barboursville and Waverly Estate were established in the 1970s, inspiring others to follow suit. Today, there are nearly 200 wineries in production.
The terroir, the climate and soil conditions in Virginia vary extensively. Areas such as those around the Blue Ridge and Allegheny mountain ranges are cool and rocky, further inland summers in the flat lands can be very hot and dry.
There are six AVA’s within the state:
*Shenandoah Valley – the largest and most diverse
*Monticello – where Thomas Jefferson’s viticultural dreams are finally being realized
*Northern Neck George Washington Birthplace – along the Chesapeake Bay
*Eastern Shore – scenic and sandy, with free-draining soils
*North Fork of Roanoke – higher elevations with great ripening potential
*Rocky Knob – as the name suggests, along the slopes of the Blue Ridge Mountains
Williamsburg and Jamestown are 15 minutes far apart, if you drive non-stop. Jamestown and Charlottesville are 2 hours 11 mins far apart, if you drive non-stop. The drives are great for site seeing and wine. In Charlottesville you’ll find the Monticello Wine Trail. Today, there are more than 35 wineries within a 30-mile radius of Charlottesville as part of the trail. Which makes for a great road trip and into to the Wines of Virginia.

It’s 2019 and these are three of my favorite Cabernet Sauvignons – a Schug, Grgich Hills and a Frog’s Leap

By in 2018 Top Wines, California Wine, Keep an Eye out for these Wines, Top Wines

By Ralph Del Rio, Wine Correspondent

These are three Cabernet Sauvignon that I have been drinking a lot of lately. Three of my favorites; Definitely 2018 Top Wines

My last visit to Napa Valley afforded me to taste these wines and I have been partaking a lot over the 6- 8 months. So I have gotten to know them fairly well; I have described them in depth and can recommend them to you without reservation. 
Schug
2014 Heritage Reserve Cabernet Sauvignon
Totally violet in color. Really nice. Not really big on the palate but it is a big wine. Aromas and flavors of figs, dates and dried orange, dried flowers, bakes spices, vanilla roasted notes, with a clean supple, bright, dry yet fruit compote medium body. It has a medium-length finish evoking notes of cassis, spiced nuts and beets, It is chewy, earthy tannins and moderate oak flavor. It’s not like a Caymus or Silver Oak Okay…but it’s a complex and alive red blend that will go with a lot of spicy meat dishes.
Grgich Hills
2015 Estate Grown Cabernet Sauvignon
It has a Garnet black color. Aromas of dried cassis, cranberry, spiced plums, blood orange, and sweet smooth tobacco, dry-yet-fruity medium-to-full body with a medium-length suede, a bit of star anise de mono, and coffee. cherry tea finish. It has chewy tannins and good oak flavor. A toast red with plenty acidity to spare. It can be paired with a grilled steak or BBQ ribs.
Frog’s Leap
2016 Cabernet Sauvignon Estate Grown
This Cabernet Sauvignon is dark, bold and luscious, with generous dark cherry, plum spice, chocolate and leather. Forward but supple, it will drink well right out of the gate, on its own. and you can tell yet it also has enough freshness to age nicely for a number of years. It has a gorgeous depth to play off a classic, mid-weight sense of structure. It flows with layers of enjoyment. This is positively a knockout wine. I like it with hard cheeses and nuts. I just don’t want anything to distract me.

So what happens next in Australia? What’s the story about Australian wine right now?

By in Uncategorized

Over the past 10 years, Australian wine exports to America have come and gone.  That’s partially due to changing wine tastes and stylistic preferences, but the great Recession in America also hurt wine exporters the world over. Much of the same financial burdens being faced in America, were also being faced in the UK and elsewhere. There were simply less sales available, for everyone. Australian wine exports, much like exports from almost every wine producing country, were hurt during the recession.
So Australia has made some changes…
So what changed other than pushing for new markets like China and more aggressively California?
Shiraz continues to be the most planted grape and most talked about grape.  But, there’s a lot more to like, and things that wine drinkers like seemingly increase by the day. It helps to have a receptive public.
There’s a new generation of vintners making different choices than their parents did in terms of the types of grapes being planted.  For years, Australian wine seemingly was focused on cheap Cabernet Sauvignon and more expensive Shiraz. Really good Grenache and Chardonnay; also more more Pinot Noir are being pushed now to much success.
If there is one….That’s really the take away story about Australian wine right now. 

Generally, we spend so much time talking about new world and old world wine regions.  Often we think of old world wine regions like France being set in their ways.  Others, like Italy have gone through their own Renaissance too, including the very changes of the way that wine is made.  

Australia is behaving pretty much like every other ‘new’ world region, things change over time. 
For instance, It’s noticeable that Napa Valley has seen a renewed focus on acidity in wine for example. There’s a movement away from big blackberry explosive wines. Hence, it’s normal for Australia to continue to change with the times and earn greater sales worldwide based on those similar efforts.
So what happens next in Australia?
I think you’ll see more of the same. First, you’ll see the continued plantings of Cabernet Sauvignon in Australia. People can’t get enough of it. Australia’s Cabernet have a different profile to other cabernets. Plus it’s the only true international grape that grows well in the country and there are easy sales to be had.  Furthermore, I think you’ll see a renewed focus on an alternative white wine to Chardonnay.  Chardonnay is getting really crowded in the marketplace. It’s everywhere.
Australia has the chance to grow some absolutely world class Marsanne, Semillon, Roussane and Viognier.
….To be continued

Have you ever wondered what the Stages of Champagne making are? Fret no more.

By in Education and Culture, Sparkling Wine, Travel and Places, Uncategorized

Have you ever wondered what the Stages of Champagne making are?  Fret no more. There are several specific steps or phases in the making the sparkling wine of Champagne.These steps are governed by professional bodies and government agencies to adhere to code. See them listed below.
Let’s begin…
HARVESTING AND PRESSING
Harvest time in Champagne takes place between mid-September and early October depending on the year. The start dates of the harvests vary according to the vineyard. They are determined by Champagne’s professional body based on objective criteria that aim to ensure the wine produced is of optimal quality.
FERMENTATION
After pressing, the musts are poured into vats where they will be fermented twice (alcoholic and malolactic fermentation).
BLENDING
This consists of blending the wines produced from different grape varieties, vineyards and years in varying proportions. Only millésimé or ‘vintage’ champagnes are blended with wines from a single year. These are only made in good years.
TIRAGE
This is the name given to the moment when the wines are bottled. The liqueur de tirage, containing yeast and sugar, are added to provoke a second fermentation. The bottle is then closed with a small hollow plastic seal (called a bidule in French) held in place by a metal crown cap.
THE PRISE DE MOUSSE
This is the second fermentation (literally the ‘foam taking’) that lasts about eight weeks. As during the first fermentation, the yeast consumes yeast and converts it into alcohol. It uses up all the oxygen in the bottle and releases carbon dioxide. This time the gas stays in the wine, making it sparkling.
AGEING
When the prise de mousse is complete, the yeast dies and forms a deposit whose molecules interact with those of the wine. The ageing period varies according to the blending type and the results sought, but legislation has established fairly long minimum periods in the interests of quality that set champagne apart from other sparkling wines: – 15 months minimum after tirage, of which 12 on lees for non-vintage champagnes. – 3 years for vintage champagnes.
RIDDLING
When the champagne is deemed to be sufficiently aged and before it is shipped away in bottles, the deposit that makes the wine cloudy needs to be removed. Riddling (or remuage in French) is a time-honored practice of the traditional method in Champagne that consists of encouraging the deposit to descend to the neck of the bottle so that it can be completely removed. These movements help the heavy deposit to attract the lighter deposit right down to the finest particles and therefore turn the champagne perfectly clear.
DISGORGING
Disgorging consists of opening the bottle to remove the deposit. This is done by freezing the neck. The bottles are first turned upside down after riddling. The neck is plunged into a solution at -25°C that freezes the deposit. The bottle is then up-ended and the crown cap taken off. The solid pellet of ice flies out as a result of the pressure (6 bars inside the bottle).
DOSAGE AND LABELING
The small amount of wine lost is replaced by the liqueur de dosage (mixture of wine and sugar syrup), produced by each vintner. The sugar content has a bearing on the type of champagne desired: Brut or Demi-Sec. The bottles are then stopped with a cork held in place by a wire muzzle. The finished bottle will then be washed, dried and returned to the cellar for a minimum of 2 to 3 months to ensure the liqueur and the wine are perfectly blended. The bottles are then labelled and packaged.
Trade Unions :

Comité Interprofessionnel du Vin de Champagne (Champagne Trade Organisation)
www.champagne.fr
Syndicat Général des Vignerons de la Champagne (Champagne Winegrowers Trade Union)
www.champagne-vignerons.com
Union des Maisons de Champagne (Union of Champagne Houses)
www.maisons-champagne.com 

Tangled up in Blue… Blue Cheeses, Roquefort, Stilton and Cambozola

By in Bistros Eateries & Cheese, California Wine, Cheese, Desert Wines, Foodies, Spain Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Tangled up in Blue – Blue Cheeses and other like Roquefort, Stilton and Cambozola sure give a variety to choose from. 
The family of blue cheeses — made from cow’s milk, goat’s milk, and sheep’s milk — is treated with molds to produce blue and green veins. Although blue cheeses stereotypically have strong flavors that intensify with age, there are also a few blue cheeses that can be defined as relatively mellow and very tasty. Their tastes can include a distinct sweetness that’s often combined with the salty, sharp, and tangy notes that you’d expect from a blue. That’s what truly special about blue cheeses; there truly is a profile for all kinds of cheese lovers.
Wine Recommendations for Blue Cheeses:
Dessert wines: These sweet wines have intense flavors that aren’t overpowered by strong blue cheeses. Try Fonesca Late Bottled Vintage, Taylor Fladgate Special Ruby Porto, or something like Château Rieussec Sauternes.
Also, Full-bodied and fruity California Zinfandels or Cabernets are also a great pairing option for the saltier blues. Try a Rosenblum Zinfandel, Ridge Zinfandel, Silver Oak Cabernet Sauvignon, or Joseph Phelps Cabernet Sauvignon
Roquefort Blue:
This blue cheese is made from sheep’s milk and aged for at least three months. Its creamy texture yields a slightly salty taste. It’s relatively soft with plenty of good blue.
Wine Recommendations for Roquefort:
Rhône Valley reds: Choose a red wine from this winemaking region in southeastern France. Try Crozes-Hermitage Paul Jaboulet; Mont-Redon Châteauneuf-du-Pape or a Marques de Caceres Rioja Gran Reserva
Sauternes is a great pairing for Roquefort; this sweet and delicious wine from the Bordeaux region of France. Try Coutet or Château Rieussec.
Stilton:
Whole cow’s milk is used for this pale yellow blue cheese. Rich and creamy in taste, it has a slightly crumbly texture with a subtle nutty flavor and tang that gets stronger with age, which makes it the perfect foil for sweeter wines. A Stilton chunk with Blue Cheese in it is fantastic. Sometimes it contains Cheddar, Cotswold or even cranberries. Sometimes when crumbles in a Cole Slaw or Cobb salad can be a revelation along with wine.
Wine Recommendation for Stilton:
Port: This sweet wine is made in the Douro region of northern Portugal. Asso Try Taylor Fladgate 40 year Tawny Port or Nieport Late Bottle Vintage. I enjoy Malmsey wine or rainwater Madeira as well
Cambozola:
Native to Germany and Austria, Cambozola is considered a cross between a Gorgonzola blue and Camembert. Cow’s milk is the main ingredient of this cheese, with added cream to give it a smooth, creamy, and spreadable texture. Mostly, flavors are mellow and mild with a bit of zip from the blue. Sometimes it can be spicy…especially the Italian versions of this style.
Wine Recommendation for Cambozola:
Merlot Wines: A soft, round red wine that has a very supple texture. For Cambozola, choose a Merlot from California. Try Mantanzas Creek Merlot or Shafer Merlot. A Piedmonte Nebbiolo Wine from Italy can be a very tasty combination

The funny thing is that, wine “Body” is hard to describe, learn and understand. But let’s try

By in Education and Culture

For many Red Wine is there favorite but it’s hard to tell even for the frequent drinker what they feeling or looking at.  What is clear is that a  wine’s color can tell you a lot of things especially help you know if that wine is worth buying to hold on for future drinking or it’s best to drink it now.  So, color can definitely help the collector. You can use wine color reminders to tell if a wine has a the potential to cellar. For example, a Malbec that has traces of blue on the rim has lower acidity and good acidity is one of the key qualities of wines that age well. Wine tasters really look at color; that’s for sure.
The four aspects which make up a wine’s body are; alcohol, sugar, tannin and acid.
But, even if you are not a wine expert, knowing a little bit about color can help really you define what you like. So let’s look at Red Wine and the “Body” it has.
Wine “Body” helps you decide which foods pair best with it, when is the right time to drink wine, and even if you are probably going to enjoy drinking it. The funny thing is that, wine “Body” is hard to describe, learn and understand.
But I am going to try to break it out and explain what Wine “Body” is…
Light-Body
Light-bodied red wines tend to have a brighter and more lustrous color. (you’ll be able to see through them.) Types of color range from a bright purple to garnet. For example;. Pinot Noir, , Zweigelt, and Gamay.
Medium-Body
Medium-bodied red wines tend to have average-rich colors. This range of wines is diverse and includes Garnacha, Sangiovese, and Zinfandel…. a medium bodied wine is centered a bit; one with a little lower alcohol levels, those with softer acids, little to no sugar content and little to no tannin
Full-Body
Full-bodied red wines are often deeply colored and this indicates a possible presence of higher tannin and many cases higher acidity and alcohol. But not always. These wines are highly extracted and opaque. e.g. Syrah, Malbec, Mourvèdre, and Cabernet Sauvignon.
Remember…Seeing a Blue hue; A bluish tint on the edges of the rim means lower acidity.
Aged Red Wine
When a red wine is far past its prime it will be a dull brown color. Many wines will last 20 years or more without displaying much if any color change. Tannins and Acidity recede. Interestingly Merlot and Nebbiolo stain orange earlier than other types of wine. Especially Italian wines.
What about Rosé Wines?
Rosé wines are made with regular a red grapes such as Mourvedre, but the grape skins aren’t exposed to the juice for as long. There is less time for the color of the grape to seep into the juice. The result is a much more pale red wine called Rosé.  Depending on the variety used, a rosé can range from pale salmon (Pinot Noir) to magenta (Garnacha).
Enjoy!

Oak and Vanilla go hand in hand in wine

By in 2019 Top Wines, California Wine, Recommended Reads, Wine Chatter and Blather, Wine Sensory Guide, Wine Speak Glossary

In wine speak term Oaky often pops up. What does it mean? A wine described as oaky if it received oak flavors from being in contact with oak. That simple.
But isn’t all wine in Oak? The answer in no. There are wine that are unoaked. Remember that wine is in the eye of the beholder; so, there’s no reason for you to not prefer a non-oaky wine. Wine is purely subjective.
Wine making is basically divided into two phases. The first is fermentation; when the grape juice becomes wine. The second is the maturation process, where the newly fermented wine goes from being immature and young to a mature adult. Some wines are fermented and finished in oak barrels. Other wines are oaked only during the maturing phase.
Contact with oak acts like a compound for chemical changes in wine. Many believe that oak is really secondary to the distinctive quality of a wine. Oaking imparts special flavors and aromas to the wine.
Now this is purely subjective; California Chardonnay for example, many enjoy oaky Chardonnay and it’s at the peak of its popularity while unoaked Riesling is considered currently unconventional.
Vanilla goes hand in hand with oakiness. New barrels contain vanillin and the wins aged in these barrels take on vanilla flavor as past of the oaky charm. In Ice Cream vanilla is very simple; while in wine, oak adds complexity, smokiness, smoothness, spiciness and gets us into territory of the mysterious words like structure which sounds like all those all those overenthusiastic or subtle adjectives that pop up in describing wine.
Somethings to remember…Barrel fermented means to white wines that the grape juice went into those barrels and emerged as wine. Barrel aged means that the wines aged in these barrels were put into them after fermentation. As for red wines; they are fermented with grape skins intact in stainless steel containers/tanks or large wooden vats. After fermentation, the skins are removed from the liquid and the wines are aged in small oak barrels. Remember some wines (white or red) are not aged in oak at all.

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