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Tim Tastes of Life...
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Wine Exposed
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 Pouring Wine out of a Bottle. The Controversy.
Wine Lovers, and those who love them, talk incessantly about all aspects that affect wine. They go on about where the wine is grown, meteorological conditions of the vintage, what grapes are used, how many clones are in the mix, new oak or old oak, storage conditions, and on and on.
Believe it or not, there is even controversy and endless discussion about getting the wine out of the bottle. And you thought gravity did the work! Hah!
Decanting wine is not a simple matter of pouring the juice from the bottle into another vessel. There are many methods to decanting a bottle of wine, and there are even several procedures, not to mention styles. Nothing is simple anymore. Not even this.
Wine is decanted in order to bring
air to the wine. As you know, normally air is an enemy of wine. The
irony is it takes air to “open” a wine, enhancing the bouquet and the
flavors. Fast-decanting to bring air to a young wine is called “splash”
decanting and is usually accomplished by turning a bottle of wine
upside down over a decanter and allowing the wine to quickly rush into
the decanter. That brings air into the wine in short order. (More)
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Wonderful Wines
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 Lighten Up!!
We seem to go through this every year. Although not so much lately as it also seems that many wine drinkers have simply written it off and don’t fool much with it at all.
The topic of the discussion is Beaujolais Nouveau. And that collective yawn you hear is the sound of wine drinkers all over the world emitting a collective, “So What?”
Beaujolais has had a most interesting time of it lately, and not much of the interest involves good wine or a reputation for such. Here is a region that has truly lost its way and is having a most difficult time getting back on the path.
Located in France, in the eastern central part of the country, Beaujolais, the region, has been making wine since before the Romans decided that this was another good spot in their newly-captured territory to grow grapes. (More) |
Weekly Harvest
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 May I Recommend:
Kaesler Stonehorse Shiraz, 2004
In Australia's Barossa Valley, mighty horses pulled the plows to assist with Harvest and to remove large boulders from the vineyards. These "stonehorses," Clydesdales actually, were essential before the days of tractors.Like the horses, this wine is sturdy, deep, strong, possessing a powerful Shiraz bouquet, and a full palate of black and red fruit throughout, with tannin structure perfect for beef, or even smoked meats with sweeter sauces. |
Tim McNally
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 Tim McNally really loves wine. Tim’s curiosity about wine began 35 years ago, and he has been learning every day ever since. Tim grew up in Dallas, graduated from Jesuit College Preparatory School, majored in Journalism at the University of North Texas, and has worked in the corporate world in marketing, community relations, association management and expansion, as well as Industrial development.He moved to Louisiana, then to New Orleans right our of college and even with a busy professional schedule, Tim has always found time to indulge his passion for wine, taking courses, traveling to wine regions around the world, and attending professional and consumer events centered on the fermented juice of grapes. (More)
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The reveillon dinner was traditionally a lavish feast that Creole families would enjoy on Christmas Eve Night, after returning home from Midnight Mass. A century or so afterwards, restaurants decided to get in on the fun! Lucky for all of us, these days you can enjoy a reveillon dinner practically every night of the month of December, when New Orleans chefs prepare their finest fares all for a prix-fixe menu. A multi-course meal that won't use up all of your Christmas shopping budget? That could be the best Christmas gift of the year!
