Over the past year I have occasionally poured a white Spanish wine called Albariño (alba-reen-yo) at our monthly LEX 530 Wine Club dinners. I have come to enjoy the wine, as have many our guests. Albariño is a white wine similar in some ways to a Sauvignon Blanc. The Albariño grape is a small green-skinned variety that is said to have originated on the North Atlantic Coast of Spain…
In my August 19, 2020, blog I discussed what’s referred to in the world of wine as “wine tasting descriptors.” These are the aromas and tastes you get when you smell or taste your wine. Today I want to discuss two more descriptors: vanilla and earthy. When we produce wine, we intentionally age the wine in oak barrels in order to add flavors and palate appeal to the wine…
Everyone at Tiedemann On Wines wishes you and your family a safe and happy Labor Day weekend.
Since I started collecting wine, I have maintained a personal wine list (tracked in Microsoft’s Excel program) to keep track of all of my bottles. All of my friends who have wine collections also keep up-to-date wine lists. If you do not have one, I suggest you take the time to complete one. They are handy if…
In this week’s blog, the first thing I want to update you on are couple of exciting events that have happened in the Tiedemann wine world. Then I want to discuss wine flavors and aromas with you. Most recently I received a phone call from my good friend Manfred Bauer in Chicago…
Last week we took a look at what terroir is, how it affects the taste of wine and the different types. In this week’s blog, we will discuss some of the differences in terroir between my three favorite wine regions: Napa Valley, California, and Burgundy and Bordeaux, France…
It is difficult to really talk in depth about wine without discussing the wine’s terroir. Most wine drinkers either do not pay much attention to a wine’s terroir, or they do not know anything about terroir. In today’s blog we are going to take a look at what terroir is, how it affects the taste of wine and what are the different types of terroir…
Napa and Sonoma County in California long ago established themselves as the premier wine-making regions in the United States. The winemaking history goes back to the early 1700s when missionaries from Spain planted vines in the region which they had brought with them to create vineyards so they could make wine. They needed a source of wine to make sure they had …
It is the middle of summer and many of us tend to drink more of the softer white wines as we relax on our decks or patios. Of course there are the old standbys: Chardonnay, Sauvignon Blanc and Moscato. But five to seven years ago three other white wines began to gain popularity in the world of white wines. They were Pinot Grigio, Pinot Gris and Pinot Blanc…
I have written before about how wines affect our lives. In today’s blog I want to talk about the culture of wine and what wine means to us in society. Before we get too far, let us define the word culture…
What is a fortified wine? Don’t feel bad if you don’t know…many wine drinkers are confused by the term. The simple answer is a fortified wine is a wine that has had a distilled spirit, such as brandy, added to it to increase the alcohol content and to enhance the wine’s flavors…
Everyone here at Tiedemann On Wines.com wishes you and your families a safe and happy 4th of July. May you enjoy the long weekend with those you love and enjoy some great wines!
Did you ever wonder what is in the glass of wine you are drinking? We know wine is made from grapes and yeast, but perhaps you did not know there is a long list of other ingredients that wine can contain. Winemakers can use as many as 60 different products to remedy issues or increase the flavor of a wine…
I am aware that I have written a lot on wine and cheese in the last months but with summer upon us I think it is a terrific topic to cover thoroughly. One important item we haven’t discussed yet is charcuterie (typically pronounced “shahr-ku-tuh-ree” in the U.S.) which is the art of preparing and assembling cured meats and other meat products…
Often at wine events, or in general conversation, I am asked to explain the characteristics of wines. I find this a little maddening at times, as there are so many terms to choose from and I will be the first to admit I do not know a third of them…
I know this is my fourth wine and cheese blog this year, but I think it is a great topic with lots to learn, especially with the summer almost upon us. As I have said before, Mrs. Tiedemann and I really enjoy just having cheese as a meal sometimes. In this article I am going to discuss pairing Merlot with cheese…
