Planning on brewing your own wine in the convenience of your home? Making a good wine formulation requires you to be exact and strict with the measurements and processes involved. The necessary equipment is also critical in order to produce a good batch. Here are some tips that will help you with troubleshooting your wine formulation.

Fermentation doesn’t proceed

If fermentation doesn’t start as it should, check first with a hydrometer and whether the reading it gets is consistent for a period of a few days. If the reading changes, then fermentation is occuring. You should look for leaks in and around the container. Check if the lid of the container as well as the neck is damaged in any way.

Fermentation becomes stuck

When this happens, the wine becomes too sweet. The possible things that could have happened include:

- old wine yeasts were used. Yeast cells in the sachets have an expiration date. A certain amount becomes dead each month and when it lasts to about 1 or 2 years, it is unlikely that fermentation will occur as expected. 

- wine yeast was added to water that is too hot. It is crucial to remember that heat will destroy healthy yeast cells. The temperature of the concoction should be around 30 to 35 degrees centigrade at the start if there are no specific instructions that say otherwise.

- sachet containing the yeast was damaged. If the yeast sachet is damaged in any way, air may be able to enter and hasten the death rate of yeast. Be sure to buy sachets that you personally scrutinize. This will lower the chances of getting a bad batch.

- wine yeast was added even before the concentrate was diluted. If wine yeast is directly introduced to the grape concentrate, the resulting osmotic pressure will negatively affect the yeast cells.

- erratic or very cold temperatures. If the room where you set up the wine kit is below 18 degrees centigrade, fermentation will be affected and leave you with sub par quality wine. Thus, it is important that the room temperature be kept at a constant.

These are some tips that can help you in troubleshooting and managing your wine formulation. Chances to make mistakes abound, it is up to you to take the necessary precautions and steps to avoid these things. Don’t lose hope if you fail, making that perfect brew takes a lot of practice.

Jerry Shannon
http://www.articlesbase.com/food-and-beverage-articles/tips-on-how-to-formulate-wine-711612.html

The average modern day Spanish kitchen is really not that different to any other modern kitchen, you can find the microwave, the blender, ready meals and packet mixes. However, there remains the traditional essentials of cookware and ingredients which are used daily in Spanish cooking and are all important to create your own piece of Spain at home.

Each Spanish pantry or larder always contains a ready supply of the most essential everyday ingredients and accessories from olive oil to onions and the paella pan to the cazuela.

The Spanish are sometimes criticised for the amount of oil they use in cooking, it is used in almost every recipe and is even used when frying sweet dishes. Extra Virgin olive oil, though is the oil of choice due to its renowned health benefits and unique flavour. Some people prefer an ordinary virgin olive oil but very rarely are other types of oil used in Spanish cooking as they have a blander taste although are considered less expensive. Extra virgin olive oil can be quite pricey but the use of a good one needn’t prove expensive. When using a good quality extra virgin olive oil, remember that it expands on heating so don’t overdo it. Also the quality is such that it can be reused five or six times. Once cooled, the oil can be strained and stored in jars for the next time but always store oil for frying fish in separate containers.

Extra virgin olive oil is used frequently in marinades and dressings and for a milder taste, it can be mixed with other types of oil. Olive oil for cooking should never be mixed with other types of oil however, as during heating possible toxins can be released. If you want to create a traditional Spanish dish, extra virgin olive oil is essential for that all important ‘taste of Spain’, there really is no substitute.

For Spanish cooking, always have two or three bulbs of garlic at hand. Along with extra virgin olive oil, it is probably the most frequently used ingredient and it can be used in a variety of ways. Raw garlic is of course at its most powerful, rub some over a slice of toast with a drizzle of olive oil and a pinch of salt for a truly traditional Spanish style breakfast.

Raw garlic finely chopped is used in marinades or for salad dressings, the amount used depending on personal taste. Cooked garlic will loose some of its bite but other ingredients in the recipe will take on its flavour. Garlic can be roasted whole, then crushed and added back to the pot, it can be inserted into meat for roasting or simply chopped or crushed and added to the pot or pan.

A vital partner to garlic is the pestle and mortar. Use the pestle to squash a garlic clove for easy peeling. The mortar is essential when preparing small amounts garlic and other herbs and spices. When mixing a variety of ingredients together, start with the smaller, hard ingredients such as peppercorns or cloves, then move onto the garlic or saffron for example. The softer herbs like parsley should be mixed in last. It is important to add liquid to your mix, whether wine, sherry or water, use them to form a paste with your ingredients. This is especially important for saffron as it must be crushed and blended with liquid before being used as your rice dish will not have an even colour.

Used regularly, although quite expensive and exotic, saffron is what gives rice dishes such as the paella its lovely golden yellow colour. Saffron is collected by hand and is the tiny part of the crocus which explains the high cost. Only a tiny amount is needed however, so it is worthwhile keeping in your store cupboard.

Other essential Spanish herbs are oregano, thyme rosemary and parsley. Parsley is used so frequently that it is given away free in fish shops and butchers. Thyme is an excellent accompaniment to chicken and a sprig of rosemary makes an excellent kebab stick. All of these herbs can be grown quite easily in the Spanish kitchen garden.

Although not used everyday, two important Spanish spices are paprika and cayenne pepper or indeed whole chillies, dried or fresh. Paprika can be smoked or not, sweet (dulce) or spicy (picante) and is one of the most important ingredients when preparing the traditional chorizo for it’s colour and flavour. A spoon full of paprika will add colour and flavour to any marinade or cooking sauce and add chopped chillies to any dish for added bite such as gambas al pil-pil.

Along with saffron, to create the perfect paella, the ‘paellero’ or paella pan is a hugely important piece of Spanish kitchen equipment. This large round shallow pan has been used for generations to prepare the world famous Spanish dish of fish or chicken and rabbit with rice. There are different variations of pan available but the most important feature is that it must be large enough to cook a dish for all the family!

The earthenware dish or ‘cazuela’ makes a regular appearance in the Spanish kitchen. Available from the very small for serving tapas, to the enormous, they are such a versatile piece of cookware that no Spanish kitchen is complete without one. They can be used over an open fire, on the barbecue, in the oven or over the hob, plus they retain the heat after cooking – perfect for gambas al pil-pil, a classic spicy dish of chilli and garlic prawns. To get the best out of your cazuela, soak overnight before the first use and heat to temperature gently.

For larger dishes, such as the traditional winter ‘cocido’ or stews and soups, the Spanish ‘olla’ or large casserole dish which is fat in the middle and narrow at the top and bottom, is vital in the Spanish kitchen. Available in a variety of materials, it is great for cooking over an open fire.

No Spanish kitchen or indeed household should be without the Serrano ham, cured for at least a year high up in the mountains, the Serrano ham is the cornerstone of traditional Spanish gastronomy. The Serrano ham is found in all bars, restaurants and Spanish kitchens and is kept on display for easy access in its specialist jamonero or ham stand. The Serrano ham, when carved in wafer thin sliced using the specialist ham carving knife, also an essential in the Spanish kitchen, makes for the perfect tapas or raciones dish. Simply drizzle with olive oil or serve with almonds, manchego cheese or broad beans for a truly authentic Spanish delight. The best thing though about having a Serrano ham permanently in your kitchen, is that you can just carve off a slice whenever the mood takes you.

The leftover bone of the ham is used to make a stock or ‘caldo’ essential for adding flavour to soups and stews.

Another Spanish classic is the ‘Tortilla de Patatas” or Spanish omelette, which is truly delicious, simple to make and requires only the most basic of essentials from the Spanish kitchen. Always keep at least a dozen eggs in your Spanish kitchen as you will need at least eight to make a good sized omelette. Potatoes and onions are also vital in many Spanish dishes and red onions are often found in salads as they are sweeter and have less bite.

Never be without a few fresh, ripe tomatoes as the Spanish enjoy them almost daily in many different ways. Fresh juicy chunks are great in salads and one or two sliced with a drizzle of olive oil are popular to finish off a meal. Fresh tomatoes are often chopped or blended then slowly reduced to create a lovely homemade tomato salsa, used either on its own or added to other dishes such as spicy chorizo with pasta. For a variation to your Spanish style breakfast, chop a tomato in half and rub it over your toast with a drizzle of olive oil and some slices of Serrano ham – perfect.

The ‘barra’ or French style stick of fresh bread is a daily essential too. It is served with every meal and many Spanish people just can’t eat a meal without it!

Wine is also an important part of Spanish eating culture and cooking. Red wine is enjoyed at meal times while a nice bottle of white always goes down well as an aperitif. Keep white wine handy for use with chicken dishes or steamed mussels – a favourite at the table. Rabbit and beef dished are enhanced by a drop or two of red wine so have a bottle in the rack. spanish wines are among the best in the world but needn’t be expensive so you can enjoy that added extra of Spanish warmth without breaking the bank.

Many of these Spanish kitchen essentials are found easily and are indeed used everyday in other types of cooking, what makes them special is how they are used. So stock up, get creative and add a bit of Spanish sunshine to your table.

Iain Macdonald
http://www.articlesbase.com/nutrition-articles/the-essential-spanish-kitchen-103744.html

Organic Vineyards – Where it all begins!

An organic vineyard is one where grapes are grown without chemical fertilizers, weed killers, insecticides, or other synthetic chemicals. This prevents damage to soil and ensures that no chemicals end up in the wine as residue. Organic farmers aim to maintain healthy, biologically active soil whose fertility is provided by plants that fix nitrogen from the air. In the vineyard it means planting cover crops between the avenues of the vines instead of applying herbicide. Naturally occurring plant or mineral extracts leave no residue in the soil, and weeds are kept down with the use of mechanical and hand hoes. Biodiversity is promoted through the plants, which help regulate the vineyard soil by attracting beneficial insects, spiders and predatory mites.

The Role of Certification and the Organic Market

When a label says organic, it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so whats organic in one country may not be so in another. In the UK the Soil Association is the most recognized and used certification body.

Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their governments standards. Whatever the case, they are not allowed to use organic on their labels.

There is a national government target for 30 per cent of all UK farmland to be organic or in conversion by 2010, and 20 per cent of the food consumed to be organic by 2010. The UK grocery market was worth $206 billion in 2006 and USA 634.7$ billion. This growth in the organic food market will have a knock on effect on the drinks industry and will meet the ever-growing demand from consumers for organic wine, which is better for drinkers and better for the environment.

Financial Incentives to Companies to turn Organic

In 2005, 39% of the world organic farmland is in Australia and New Zealand. To combat this The European Union (EU) offers financial support to organic farmers as an incentive for farmers to convert to organic production and help the sector grow. These grants provide farmers with assistance during the period of conversion to organic farming which usually takes three years.

Organic spirits

While not so widely available as organic wine, organic spirits are available through specialist suppliers. The production process for organic spirits does not differ widely from conventional production. The main difference lies in the use of organic raw materials. Organic beers tend to use organic hops in production. Organic beer is now available in a number of pubs and supermarkets throughout the UK.

Fancy visiting an organic vineyard?

If you are into Organic wine why not visit Englands Premier organic vineyard. In addition to processing fruit on site, Sedlescombe Organic Vineyard is one of the main tourist attractions in the 1066 Country region in and around Hastings attracting some 5,000 visitors per annum to its Vineyard & Woodland Nature Trail + Wine tasting.

To buy organic wine or to read more organic related articles go to the Organic Directory in GuideMeGreen.com

Visit Sedlescombe Organic Vineyard

Davinos Greeno

http://www.articlesbase.com/health-articles/organic-wine-spirits-and-beer-83697.html

What do France, Italy, Spain, Australia, Chile, the United States of America, Romania, Germany, Portugal, Moldova, Hungary, South Africa, Croatia and Argentina have in common? Wine and wineries. These fourteen countries lead the world in the export of “vino.”

Italy is second only to France in the production of wines, and it’s all thanks to the famous region of Tuscany – or Toscana as the natives call it.

You’ll find Tuscany in the center of Italy. The famous fashion capital Milan is far to the north, near the borders of France and Switzerland, while Rome is a little to the south. Tuscany is a jewel set between the Tyrrhenian Sea on the west and the Apennines mountain range on the east. It consists of ten provinces, including Pisa (famous for the Leaning Tower of Pisa). The capital city is Florence (and it is here that you will find the historic Uffizi Gallery.)

Wine making in Tuscany is just as historic as Italy’s architecture and art. Indeed, it extends as far back as the beginning of time.

The History of Tuscany

Tuscany was first settled by the Etruscans in around 800 BCE, who quickly discovered the wild vines growing in abundance on the “sun-drenched” hills, and these grapes were carefully cultivated to improve their flavor.

Several varieties of grapes are grown in the region. Some of these grapes stand on their own when it comes to wine making – for example Cabernet Sauvignon comes only from the Cabernet Sauvignon grape, and the Lambrusco grape produces a variety of dry red wines: Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, and Lambrusco Reggiano).

Other wines are a blend of grape varieties. The famous Chianti is a blend three grapes -two red: Sangiovese and Canaiolo, and Malvasia, a white. (Although, there’s a story there. Until the 19th century Chianti was made only from the Sangiovese grape. A famous Italian statesman, Bettino Ricasoli, decreed that chianti should be made of the blend of three grapes. But since 1995 that practice has been dying out and most Chianti these days is again made only with the Sangiovese grape.)

The history of the evolution of a certain wine is just as fascinating as the history of the vineyards from which they come.

If you are a wine lover taking a vacation in Tuscany, you’ll want to visit a vineyard or two. Or more! You’ll find fourteen “wine roads” throughout the region – each one famous for the wine production from a particular type of grape. Follow each road and stop in at those companies and cellars which are open to the public.

Each of the provinces of Tuscany have at least one wine road – Florence and Grosseto have three each. Each road has its own sign system that indicates the wine it deals with, and the towns or places to stop of interest on it.

So renowned is Tuscany for its wine-making that several international travel firms offer tours devoted strictly to the wine lover. If you don’t feel like exploring the Italian countryside on your own, one of these tours – with like-minded people, will be just the thing for you.

Alastair Hamilton
http://www.articlesbase.com/travel-articles/wine-making-in-tuscany-a-perfect-tour-87477.html

You don’t know what to get for your next dinner party and the perfect food to go with your chosen bottle? Then it is high time that you learn the best kinds of red wines that are readily made available on the market.

Basically, red wines are one classification of wines according to style. The other type of wine according to style is the white wine. Red wines are generally made from grapes. They are either made from one or more selection of European type of grapes known as “vitis vinifera.”

In most cases, red wines are further classified into kinds of grape selections. For instance, there are red wines that use one variety of grapes as the main ingredient. In this case, the mixture becomes varietal, which means that a particular red wine was made from a single variety of grapes.

Classifying red wines can be very complicated. However, for those who wish to get a first hand note on the best red wines that are available on the market today, here is a list that could help you choose the best red wine for your next dinner party:

1. George Dubroff Morgon

Made in the famous Beaujolais region of burgundy, this is the only “Cru du Neaujolais” that has been coined with the term “morgonner” to specify a certain style of wine. Young Morgon wines are soft, fruity, and easy to drink.

This kind of red wine will complement almost any dish.

2. Gran Tierra Red

This type of red wine is made in a fruity style that is easy on the tongue for any wine drinker. It is made from Tempranillo grape, the mystical grape responsible for Spain’s great Rioja wines.

This type of red wine is perfect for steaks and any rice or casserole dish.

3. Blackstone Merlot

Merlot is an old-world grape grown in the Bordeaux region in France, where it has enjoyed popularity with most red wine drinkers. It can be drank young but develops even more flavor the longer it has aged. This Monterey wine embodies Merlot in its perfection – a well-structured smooth wine with plum and fruitcake flavors, touches of oak and firm tannins to produce a flavorful and balanced wine.

These are just a few of the best red wines ever created by the greatest wine makers. Keep in mind that the classiness and quality of red wines are fully dependent on the variety of grapes that were used. You can expect great wine products made from quality grapes.

Jerry Shannon
http://www.articlesbase.com/food-and-beverage-articles/enjoying-red-wine-711581.html