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Welcome To Lets Do Wine Blog
Sunday, November 23, 2008
I can't believe my last post was in October! Remember you only have a short time left to order any of the Limited Edition Juices.
We also put a special section on the website for Holiday Items. This way you can direct loved ones right to that area to shop for your holiday gifts. by: Lets Do Wine  
Sunday, October 5, 2008
A customer stopped in the other day and asked why when I make homemade soda pop with sugar and wine yeast it doesn't make alcohol?
Because the bottles get sealed right away it doesn't allow the CO2 escape which suffocates the yeast and it dies off before the sugar is consumed. With that being said...a very small amount of alcohol is produced but is such a small amount that it does not affect behavior or is harmful. by: Lets Do Wine
Saturday, October 4, 2008
Congratulations to our wine label winners. We were impressed with the great artwork and inspirational stories behind the labels. Great job everyone!
Grand Prize Winner: Vincent Felicetta Gold Medal Winners: Bill Rindfuss, Phil Zynda Silver Medal Winners: James Colton, Paul & Marcia Burkard Bronze Medal WinnersL Carol Barager, Mark Mahon, Chris Marks by: Lets Do Wine
Monday, September 22, 2008
 They are back!!!!!!!!!!!!! Yes, once again Limited Edition and Restricted Quantity wine juices are back. Be sure to check out the great selection of 2009 Limited Release Juices by: Lets Do Wine
Wednesday, September 3, 2008
 After hearing mixed reviews about this film, I had to go see if for myself. The movie not only brought me back to the 70's but made me remember why I love wine so much! Great performances coupled with a great story makes this movie a must see for anyone who loves wine. Check your local listings and go see it! by: Lets Do Wine
Saturday, August 30, 2008
Happy Labor day-weekend friends!
Since we are having a few family and friends over for the holiday weekend...I thought I had better sample some wines to see what I would offer (like I need an excuse to sample!) I opened a bottle of the 2007 Limited Edition Pacific Quartet and as usual I'm kicking myself for not making more!! This wine, is about 5 months old and is absolutely fantastic! Keep in mind that the 2009 Limiteds will be announced shortly (probably October...if you haven't tried them, be sure to this year...you won't be sorry!) Happy Labor Day! by: Lets Do Wine
Wednesday, August 20, 2008
Q. It seems whenever I drink wine I get a headache. What causes this?
A. The occasional glass of wine can have loads of benefits to our hearts, HDL cholesterol high and helps keep our brain cells active. But, some people experience the downside, the dreaded wine headache. After experiencing the symptoms of a wine headache, some people banish wine from the dinner table forever. Although know one knows the exact reason we experience wine headaches, there are some areas to focus on when trying to understand this phenomenon. A few decades ago it was commonly believed that sulfites were the common reason for wine headaches. Sulfites are natural byproducts of yeast that are used by most winemakers for their antioxidant and anti-microbial properties and are added to help the wine have a clean fermentation process. Known as a wonderful preservative, sulfites can be found in many of the foods we eat daily. Dried fruits, common lunchmeats and cheeses all contain sulfites. Sulfites can cause an allergic reaction in some people. The fact is that less than 1 percent of the population suffers from this reaction. That is one of the advantages of making your own wine - you add much less sulphites than commerically made wine. One area, which is still open to debate, is if histamines play a roll in wine headaches. Histamines are found in many food products. They are also found in the skin of grapes. People have believed that histamines caused wine headaches. Some researchers have found that there is not a high enough volume to be considered problematic. Histamines are more common in red wines than in white wines. Wine headaches can occur regardless of what wine you drink. Tannins have caused the biggest uproar regarding wine headaches. Tannins are natural defense mechanisms in plants. In wine, tannins in the grape skins provide the dry, puckery sensation in your mouth while drinking. They’re not only found in wine, but also in cheese, nuts, chocolate and tea. The tea industry has recently been touting the healthy effects of antioxidants provided by the tannins. One possible link is the fact that tannins bind starches together, and prevent these starches from being used by the body to produce serotonin. Serotonin is used to dilate and constrict blood vessels in the brains. When there is a serotonin deficiency, these vessels tend to constrict, thereby reducing blood flow to the brain, which will cause a migraine. As many of us have felt, wine headaches can feel like throbbing migraines. The problem of the wine headache is far from being solved. If you are one of the lucky individuals that does not experience wine headaches, we envy you! But, until researchers find the actual cause of wine headaches a cure is not soon forthcoming. We are all patiently waiting. by: Lets Do Wine
Sunday, August 17, 2008
Italian wine can be simplified with one word, intimidation. The vast array of wines from one of the worlds finest wine making countries can leave heads spinning before the lasagna is out of the oven. But, don’t be afraid. The process of choosing the right Italian wine has been ongoing for 2,000 years. You are not the first person to try and conquer this feat. Below, we will list some helpful hints and suggestions to help you enjoy one of the finest beverages available.
Generally speaking, Italian wines can be divided into two main categories: Table Wines and Higher End Italian Wines. First, lets investigate Table wines. Table wines are a mainstay on Italian dinner tables. They are usually your simple red or white wines, which are inexpensive. Table wines are enjoyed in casual, easygoing atmospheres. First time wine drinkers enjoy Table wines because of the sweeter, light-medium bodied flavor. Remember, Italian wines are typically enjoyed with food. Whether it is a simple shrimp cocktail, or a heavy pasta meal, the flavor of the wine should match the food you are enjoying. Our Higher end Italian Amarone 100% Wine Juice will dig deep into the most educated wine drinker. Unique to the Veneto region of Italy, our Amarone is packed with rich raspberry, blackberry and cassis flavors. Complete with sun-dried raisins, it is full-bodied, deep, dark and inviting with a tannic, fruity finish. Amarone is quite recent but produced by skilled and experienced winemakers, which is what is needed to drive to the right level of desiccation the grapes designed for this precious wine. Higher end Italian wines can be a serviceable addition to any dinner party. If you enjoy white wines, be sure to try our Italian Pinot Grigio Selection. The uniquely Italian version of the well known Pinot Gris grape, picked earlier in Italy than in all other regions and well before its characteristic loss of acidity at ripening, for a bright, crisp, dry white wine with a gentle perfume and a detectable spiciness. Fresh, fragrant and lively, its flavors include a certain flintiness with hints of citrus and almonds. Pinot Grigio, plantings can be found in the Lombardy region around Oltrepo Pavese and in Alto Adige, Italy's northern most wine region. The grape is also prominent in the Friuli-Venezia Giulia region. These Italian classics will brighten up your day or make you the wonderful dinner host that will have guests begging to return. We understand that it may seem like an overwhelming process to choose the Italian wine that is right for you. Through simple taste testing and research, you will find the right Italian classic that is best for you and your event. by: Lets Do Wine
Saturday, August 16, 2008
Congratuations to all of our customers who won medals at this year's Erie County Fair! It is always great to see that so many kit wines are winning awards.
For all our customers who won using kits, please contact us as the kit manufacturers award prizes for all award winners. Again...keep up the good work! by: Lets Do Wine
Monday, August 11, 2008
We are happy to announce that we are having a wine label contest. We always get a kick out of seeing how creative our customers are making their own labels. We would like to recognize all you creative folks by holding a wine label contest.
The contest will be held on October 4, 2008 and labels must be submitted by Sept 30, 2008. For more information click here for contest details by: Lets Do Wine
Sunday, August 10, 2008
Since so many of us are finding more ways to recylce, we thought we'd share one of our favorites...after your red wine has been oaked with either Oak Cubes or Oak Staves, use the used oak in your grill.
Trust me, nothing is better than a ribeye grilled over French oak soaked in Cabernet Sauvignon! Of course, serve with a glass of Cabernet. by: Lets Do Wine
Saturday, August 9, 2008
Being home wine makers, we've all had a batch or two that just turn out as well as we had hoped. Before you toss any wine here are a few suggestions:
by: Lets Do Wine
Thursday, July 31, 2008
Do you ever get tired of bottling your wine? Or just looking for an alternative to using traditional bottles and corks? Here are a few suggestions... Wine on Tap is a great alternative to traditional bottling. These are easy to use too. Simply put your bottle filler or siphon hose into the opening of the wine on tap bag and let it fill up. It holds up to 9 bottles of wine! All bags are pre-sanitized. Eliminate corking by using these great easy flip-top EZ Cap Bottles. We bottle everything from our homebrews to wine and mead. Give them a try! by: Lets Do Wine
Wednesday, July 30, 2008
Q. How do I know if my juice has the correct amount of acid in it?
A. The most accurate way to test the acidity is by using an Acid Titration Kit. Included in the kit is a jar of Sodium Hydroxide, phenolphthalein color solution, syringe and a small measuring container. Don't let the long words scare you! It is easy to use. Simply use the syringe to draw off a sample (15 cc) of the juice and put into the small measuring container. Add 3 drops of the color solution. Wash out the syringe and draw 10 cc of Sodium Hydroxide. Add it slowly to the container of juice. The juice will turn dark - continue to add until it stops changing color. White wines will change to light red and red wines turn bluish grey. Check the amount of cc that were used from the syringe. Each "cc" of Sodium Hydroxide used indicates percentage of acid. Therefore, if it takes 5 cc to attain the color change, the acid is .5%. Wine juice contains 3 main acids: malic, citric and tartaric. These 3 acids are blended toghether and sold as Acid Blend. 1 oz of acid blend to 6 gallons of must will increase the acid by .15% Desirable acids levels: Fruit Wines .60% Red Wines .65% White Wines .75% by: Lets Do Wine
Wednesday, June 25, 2008
In an effort to help the environment, Let's Do Wine is always looking for ways to go GREEN.
Recently our shipping department no longer uses those annoying peanuts and we rarely use bubble wrap. Most of our packing materials are made from recycled products. We also re-use boxes to cut down on costs as well as throwing away all that cardboard! by: Lets Do Wine
Sunday, May 11, 2008
 Q. Are Pinot Grigio and Pinot Gris the same grape? A. Yes. In Italy the grape is called Pinot Grigio but in France it's called Pinot Gris. However, in Italy Pinot Grigio is a simple, easy drinking wine unlike in France where they like Pinot Gris to be a bit more refined. French wine makers tend to produce a more flavorful, richer style of wine.
by: Lets Do Wine
Sunday, April 20, 2008
What should you do to prepare corks before you bottle?
Corks need to be rinsed off with sanitized water before you insert them into the bottles. There is no need to boil or soak the corks. Many corks on the market are "agglomerated". These type of corks are ground up cork bonded together with a food-grade adhesive. If you boil or soak them, chances are the bond may break down and the corks could deteriorate. Not Good! Helpful tip: Purchase an empty spray bottle and a spaghetti strainer for use in your fermenting area. Place corks in the strainer and run them under hot water. Add a teaspoon of sanitizer and fill your spray bottle with water. Spray the corks with the sanitized water and you are ready to cork. Keep the bottle filled with sanitizer solution to rinse off hoses, hydrometer, etc. by: Lets Do Wine
Tuesday, March 11, 2008
Since the movie Sideways, we've been waiting for another wine movie to come out and it's here! http://www.bottleshockthemovie.com/ Bottle Shock - due out soon - is based on a true story about the 1976 Paris Wine Tasting. The tasting was hosted by a British wine shop owner (played by Alan Rickman). To better promote this event, he decided to include California wines. Everyone (in France) expected the French wines to win hands down. However, that wasn't the case and the wine world hasn't been the same since!
by: Lets Do Wine
Saturday, March 8, 2008
 Over the years we've seen some unique gadgets to aid the ageing of wine. However, the Clef du Vin caught our attention when an article was written about it in Time magazine. Actually what caught our attention was the numerous telephone calls we received at our wine shop from people trying to buy this little tool.
It's a scientifically-designed measuring device made from a mix of precious metals. When dipped into a glass of wine, it will age the wine one year for each second the alloy is in contact with the wine. Not only will this help assist wine producers to determine when a wine will be at its peak, the consumer, of course, can speed up the ageing process of a wine in their collection that would otherwise need years to mature. We purchased one for our winery and were amazed by the results! by: Lets Do Wine
Tuesday, February 5, 2008
When things in your life seem almost too much to handle, when 24 hours in a day are not enough, remember the mayonnaise jar and the 2 glasses of wine...
A professor stood before his philosophy class and had some items in front of him. When the class began, wordlessly, he picked up a very large and empty mayonnaise jar and proceeded to fill it with golf balls. He then asked the students if the jar was full. They agreed that it was. The professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly. The pebbles rolled into the open areas between the golf balls. He then asked the students again if the jar was full. They agreed it was. The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else. He asked once more if the jar was full. The students responded with an unanimous 'yes.' The professor then produced two glasses of wine from under the table and poured the entire contents into the jar, effectively filling the empty space between the sand. The students laughed. 'Now,' said the professor, as the laughter subsided, 'I want you to recognize that this jar represents your life. The golf balls are the important things; your family, your children, your health, your friends, and your favorite passions; things that if everything else was lost and only they remained, your life would still be full.' The pebbles are the other things that matter like your job, your house, and your car. The sand is everything else; the small stuff. 'If you put the sand into the jar first,' he continued, 'there is no room for the pebbles or the golf balls. The same goes for life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you.' 'Pay attention to the things that are critical to your happiness. Play with your children. Take time to get medical checkups. Take your partner out to dinner. Play another 18. Do one more run down the ski slope. There will always be time to clean the house and fix the disposal. Take care of the golf balls first; the things that really matter. Set your priorities. The rest is just sand.' One of the students raised her hand and inquired what the wine represented. The professor smiled. 'I'm glad you asked. It just goes to show you that no matter how full your life may seem, there's always room for a couple of glasses of wine with a friend.' by: Lets Do Wine
Saturday, January 26, 2008
My wine tastes harsh. What can I do? submitted by Heather B. Montgomery, AL
Since we don’t know more details about your wine, we’ll have to list a few possibilities of why its harsh and what may help it: It’s young – if your wine hasn’t had much (less than 6 months) ageing time, it may have a harsh taste to it. The best cure is to allow it to age. If you don’t have the patience or time to wait, you can add a few things to help speed up the process. Oak – by adding oak chips or liquid oak essence to your wine, it will help mellow the taste – it will be less bitter Glycerin – this will provide a full body to the wine and with give it more mouthfeel. by: Lets Do Wine
Saturday, December 22, 2007
Q. I know that my kit instructions say to wait for several months before I drink my wine, but I like the way it tastes now! Can I drink it?
A. Sure you can. Taste is all personal preference. However, even though you may like the way it tastes now, the wine will taste even better with a bit of ageing. by: Lets Do Wine
Monday, November 19, 2007
I've noticed in some of the bottom of my bottles of wine there seems to be almost like a granual of sugar. They look like diamonds. What would cause this and is the wine safe to drink?
Grapes naturally contain several organic acids including tartaric acid . They also contain potassium and calcium ions which form salts with the organic acids. As you may already be aware, these salts can precipitate out of the wine to form a material called potassium (calcium) bitartrate. This is a clear (sometimes red or brown), crystalline material. They are also referred to as wine crystals or diamonds, but vintners also call them 'tartrates'. These bitartrate salts have several interesting physical properties. In the unfermented grape juice only little can be dissolved (1). Even less is soluble in the juice (wine then) after fermentation, since alcohol can dissolve less of it (2). The quantity of potassium bitartrate dissolved in wine is also strongly temperature dependent (3). Cold wine cannot hold as much bitartrate as warm wine hence even more tartrates will drop out. Having said that you can get `dropout` at higher temperature, albeit at a slower pace. In combination, these three properties produce an interesting winemaking problem. Generally, grape juice contains all the bitartrate it can hold when the grapes are picked. Alcohol begins to accumulate when the grapes are fermented. As the alcohol concentration increases, the new wine becomes saturated, and tartrate precipitates out of the wine. As fermentation continues, more alcohol is produced, and more tartrate is forced to precipitate out of wine. By the end of fermentation, the new wine is over-saturated with tartrates. The tartrate continues to drop out of the solution, but at normal cellar temperatures, tartrate precipitation is very slow. Often the tartrate crystals continue to precipitate for a year or more. As tartrate drops out of solution, suspicious looking crystals are formed in the bottle, or dense sediments form. Tartrate sediments are unsightly, and are sometimes mistaken for glass particles. However, they are in no way harmful nor do they spoil the wine. When a wine kit contains more juice, chances of acid instability is higher. So we regard a tartrate dropout more of a sign of quality than a problem or an issue. Commercial wineries cold stabilize their wines to avoid tartrate dropouts. But since the more stable Calcium bitartrate is less effected by temperature it can occur even in the best cold stabilized wines. by: Lets Do Wine
Tuesday, October 16, 2007
Many researchers believe that beer is the world’s oldest alcoholic beverage. The history of beer dates back to the 6th millennium BC. , In Mesopotamia, the oldest evidence of beer is believed to be a 4,000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl. Beer became vital to all the grain-growing civilizations of Eurasian and North African antiquity, including Egypt— so much so that in 1868 James Death put forward a theory in The Beer of the Bible that the manna from heaven that God gave the Israelites was a bread-based, porridge-like beer called wusa. Knowledge of brewing was passed on to the Greeks. The Greeks then taught the Romans to brew. The Romans called their brew cerevisia, from Ceres, the goddess of agriculture, and vis, Latin for "strength." The history of beer was off and running.
Throughout the years beer has transformed into what we know today. Beer first arrived in America with Christopher Columbus. When he landed, he noted that the natives were making a brew "of maize, resembling English beer." Beer was of major concern in the new land, even for the pilgrims. The pilgrims landed at Plymouth Rock, instead of further south as planned, partly because they were out of beer. Centuries later, there were almost 2,000 breweries in the United States by 1900. Most of the breweries were small and regional. Twenty years later, the beer industry was turned upside down. The 18th Amendment to the Constitution, otherwise known as Prohibition, made the manufacturing and sale of beer illegal. Organized crime prospered during the “Roaring Twenties” as gangsters took over the manufacturing of illegal beer and alcohol products. After the end of Prohibition, within a few years hundreds of breweries began to open across the country, ending one of the darkest moments in the history of beer. The history of beer gave birth to the beer can in 1935. The American Can Company and Krueger Brewing Co. of Newark, New Jersey introduced canned beer in June. Schlitz introduced a cone top can later in the year. In 1935, beer companies began to merge. Larger companies started to buy smaller companies. As it would for many decades, the barrel tax on beer rose during the 1940s. This did not stop the larger companies from continuing to buy smaller companies. Breweries even began to branch off to other markets. In 1951, Anheuser-Busch of St. Louis builds a new brewery in Newark, New Jersey starting a trend for expansion of breweries. Two years later Anheuser-Busch bought the St. Louis Cardinals professional baseball team. The next few decades saw expansion, corporate buyouts and loads of beer to being consumed by Americans. By 1983 the top six breweries (Anheuser-Busch, Miller, Heileman, Stroh, Coors, and Pabst) controlled 92% of U. S. beer production. By the early 2000s there were 1,458 breweries producing 6.2 million barrels of beer. The U.S. brewing industry total was around $50 billion. The largest brewing company in the United States, Anheuser-Busch controlled 48.8 percent of all American beer sales in 2007. The history of beer would soon change. The American icon would soon be splashed across the headlines of every major new source in July of 2008. The largest brewery in the world, InBev, agreed to buy Anheuser-Busch. The total value of the sale would be $52 billion. The deal is still pending requiring approval by shareholders and regulatory agencies. Interested in doing a bit of brewing? Be sure to check out our beer equipment kits by: Lets Do Wine
Sunday, September 16, 2007
Wine cellaring is a hobby that is slowly becoming more popular in the United States. There are many reasons for starting a wine cellar. Having a well-stocked storage facility makes it easier on the host to have the right wine available at the right time. If you are a person who entertains, a wine cellar is a must and a great conversation starter. A wine cellar allows you to gauge the wine as it matures and captures its full flavor and benefit, while keeping premium conditions.
A wine cellar protects the wine from potentially harmful external influences. They provide darkness and a constant temperature. Wine is a naturally perishable food product. If left exposed to heat, light or a lack of humidity all types of wine can spoil. When properly stored in a wine cellar, wines not only maintain their quality, but also many improve in aroma, flavor and complexity as it matures. Avid wine drinkers are fully aware of the benefits of a mature wine from a wine cellar. During the Roman Empire, the Romans found that wine placed in a tightly enclosed container could last for decades. Unfortunately, as the Roman Empire perished, so did many of the secrets to proper wine cellaring. Over the years since the Roman Empire, the secrets of wine storage have been pulled, tugged and stretched to find the optimal wine cellaring conditions. Although some people have different views on storing wine, over the years the basic rules have been written in stone. It is important to note that all wines are not meant to be stored in a wine cellar. Actually, most wines of the world are meant to be drunk while they are young and have their freshness. Very few white wines need time to mature. For this reason, most white wines are bought on an as needed basis. If planning a dinner party for a Friday evening, it is perfectly acceptable to buy a bottle of white wine a few days ahead. Most wines that are destined for the wine cellar are your red wines. Wine cellars can be actively or passively cooled. Active wine cellars are insulated and properly constructed. These are the wine cellars that require systems for cooling and obtaining premium conditions. Passive wine cellars are must be located in cool and damp atmospheres. Passive wine cellars are less predictable, but can be very inexpensive. An example of a passive wine cellar would be a cool, damp basement. Our 120 Bottle Rack is perfect for a passive wine cellar located in a basement. This 120 bottle upscale wine rack is constructed of solid, natural pine and poplar. The rack is free standing & will hold one liter, quart liter & champagne bottles. Regardless of your expertise, everyone has the ability to experience the gift of a wine cellar. Although it can be a lengthy process, aging a fine wine will be enjoyable to you and your friends. The time is well worth the wait. You will be left with a taste of unique pleasure. by: Lets Do Wine
Wine cellaring is a hobby that is slowly becoming more popular in the United States. There are many reasons for starting a wine cellar. Having a well-stocked storage facility makes it easier on the host to have the right wine available at the right time. If you are a person who entertains, a wine cellar is a must and a great conversation starter. A wine cellar allows you to gauge the wine as it matures and captures its full flavor and benefit, while keeping premium conditions.
A wine cellar protects the wine from potentially harmful external influences. They provide darkness and a constant temperature. Wine is a naturally perishable food product. If left exposed to heat, light or a lack of humidity all types of wine can spoil. When properly stored in a wine cellar, wines not only maintain their quality, but also many improve in aroma, flavor and complexity as it matures. Avid wine drinkers are fully aware of the benefits of a mature wine from a wine cellar. During the Roman Empire, the Romans found that wine placed in a tightly enclosed container could last for decades. Unfortunately, as the Roman Empire perished, so did many of the secrets to proper wine cellaring. Over the years since the Roman Empire, the secrets of wine storage have been pulled, tugged and stretched to find the optimal wine cellaring conditions. Although some people have different views on storing wine, over the years the basic rules have been written in stone. It is important to note that all wines are not meant to be stored in a wine cellar. Actually, most wines of the world are meant to be drunk while they are young and have their freshness. Very few white wines need time to mature. For this reason, most white wines are bought on an as needed basis. If planning a dinner party for a Friday evening, it is perfectly acceptable to buy a bottle of white wine a few days ahead. Most wines that are destined for the wine cellar are your red wines. Wine cellars can be actively or passively cooled. Active wine cellars are insulated and properly constructed. These are the wine cellars that require systems for cooling and obtaining premium conditions. Passive wine cellars are must be located in cool and damp atmospheres. Passive wine cellars are less predictable, but can be very inexpensive. An example of a passive wine cellar would be a cool, damp basement. Our 120 Bottle Rack is perfect for a passive wine cellar located in a basement. This 120 bottle upscale wine rack is constructed of solid, natural pine and poplar. The rack is free standing & will hold one liter, quart liter & champagne bottles. Regardless of your expertise, everyone has the ability to experience the gift of a wine cellar. Although it can be a lengthy process, aging a fine wine will be enjoyable to you and your friends. The time is well worth the wait. You will be left with a taste of unique pleasure. by: Lets Do Wine
Thursday, August 16, 2007
Have you ever accomplished something by accident? Well, that is exactly what happened in Germany in 1794 when Ice Wine was accidentally invented. Legend has it that, the owner of a German vineyard was on vacation when he should have been home harvesting his grapes. A deep freeze blanketed the area while he was away. Upon his return, he and his staff decided to harvest the grapes anyway. The result was Ice wine. The mistake was a German secret until 1962 when it was commercially produced throughout Europe.
The process for creating the wine starts off with a natural process. The grapes require a hard freeze, which means they may hang on the vines for many months after normal harvest. It is also a delicate process. If no freeze comes, the crop will be lost. If the freeze is too severe, no juice can be extracted. The water, actually bits of ice, is what's extracted. The intense flavor comes from the concentrated sugar and acid, which didn't freeze. After being pressed, the ice wine is stored in oak barrels for several months while it ferments.
by: Lets Do Wine
Wednesday, August 8, 2007
Six "S" of Wine Tasting
1. See – look for color and clarity by holding your glass up to the light, tilting it slightly. 2. Smell – before you swirl the wine, smell it (yes, stick your nose right into the glass). Get a good whiff. 3. Swirl – take your glass and swirl it around your glass which will open up the flavors. Notice if the wine creates “legs” or “streaks” on the sides of the glass. Heavy “legs” indicate a heavy bodied wine with high alcohol. 4. Smell – repeat step #2. Notice how much more fragrant the wine has become after opening it up by swirling. 5. Swish – now time for tasting. Take a good sip of the wine and swish it around your mouth – don’t gargle with it but be sure it covers your entire mouth. 6. Swallow – now you are ready to swallow the wine. Be sure to notice the “finish”. During step 5, you will notice the body, structure and various flavors of the wine. After step #6, you will most likely notice a few different flavors. Also, some wines have a quick finish while some linger for longer periods. by: Lets Do Wine
Wednesday, July 25, 2007
A hydrometer measures the weight of a liquid in relation to water. It measures the density of your wine making juice. The heavier the juice, the more sugar it contains. The more sugar it contains, the higher the alcohol in your wine. It is important to know the amount of sugar in your juice because that determines your end result. This reading is known as "Beginning Specific Gravity".
A hydrometer is a long glass cylinder that is weighted at the bottom and is usually a "Triple Scale hydrometer. It measures the specific gravity (S.G.) of the wine juice. If you float a hydrometer in water, it will read 1.000 on the Specific Gravity scale. At the beginning of fermentation, a typical reading might be 1.090. This means, for example, that the juice at that point weighs 9 percent more than water, or the juice is 9 percent thicker than water. When all the sugar is turned into alcohol, you will have a hydrometer reading on the Specific Gravity scale that is less than water - typically around .995. This means that the juice weighs less than water, or it is thinner than water by a half of a percent. Hydrometers are very simple to use and will help you gage the fermentation progress of your wine. When using a hydrometer, a small amount of wine juice will need to be put into a test jar or an easier way to take a reading is by using a wine thief. Place the hydrometer is in the juice and gently spin to dislodge any air bubbles. At eye level, read the figures on the stem of the hydrometer where the surface of the liquid cuts across the stem. Please note: Hydrometer gives an accurate reading when the temperature of the liquid is 60 degrees F. And remember, hydrometers are very slippery when wet! by: Lets Do Wine
Wednesday, June 6, 2007
If you are new to wine competitions, there are some basics you should know when the judges evaluate your wine. Wine judges usually use a 20 point system also referred as the Davis System because it was developed by the Davis Campus at the University of California. The following is a breakdown of the point system:
Total Possible 20 Points by: Lets Do Wine
Thursday, April 19, 2007
We’ve all heard that wine, in moderation, can be beneficial to your health…but have you ever wondered exactly how?
Polyphenols The skins of the grapes used to make red wine contain supercharged antioxidants known as Polyphenols. Antioxidants protect body cells from the damaging effects of oxidation. This oxidation process is similar to the process that occurs when metal rusts and is highly damaging to the human body. Our bodies produce a protein called Endothelin-1 (ET-1) which form fatty streaks on our artery walls increasing the risk of heart attack and hardening arteries. Polyphenols inhibit the production of ET-1 production thus protecting us from heart disease. Polyphenols also boost HDL cholesterol (the good kind). Resveratrol Researchers at Harvard Medical School have zeroed in on a compound found in red wine called resveratrol that unlocks the anti-aging enzyme "SIR-2." As people age, DNA starts to naturally breakdown and so-called bad DNA accumulates in the cell. In laboratory experiments, Resveratrol activated the enzyme that prevented DNA breakdown from occurring. This is the first time that researchers were able to find a compound that can activate the enzyme. The DNA was then allowed more time to repair itself instead of naturally deteriorating. Researchers said the findings could one day lead to the development of drugs that would activate this enzyme to help keep DNA healthy and help people live longer. Saponins Scientists at the University of California, have identified another group of chemicals found in red wine that is linked to the ability to lower cholesterol. Called saponins, these glucose-based plant compounds are being found in an increasing number of foods. "Saponins are a hot new food ingredient. People are just starting to pay attention to it," says study leader Waterhouse. "No one ever thought to look for it in wine." The compounds are believed to come from the waxy skin of grapes, which dissolve into the wine during its fermentation process. To better understand their distribution in wine, Waterhouse conducted a preliminary study of six varieties of California wines — four red and two white — and compared them on the basis of their saponin content. "Average dietary saponin intake has been estimated at 15 mg, while one glass of red has a total saponin concentration of about half that, making red wine a significant dietary source," the researcher says. In general, it was found that red wine contains significantly higher saponin levels than white — about three to ten times as much. Among the red wines tested, red Zinfandel contained the highest levels. Syrah (shiraz) had the second highest, followed by Pinot Noir and Cabernet Sauvignon, which had about the same amount. The white varieties tested, Sauvignon Blanc and Chardonnay, contained much less. Although Merlot was not analyzed in this study, researchers believe it contains significant amounts of saponins at levels comparable to the other red wines. To obtain maximum health benefits remember two important key factors: 1) Drink more red rather than white 2) drink in moderation. Cheers! by: Lets Do Wine
Tuesday, March 27, 2007
A customer stopped in the other day wanting to buy wine for an upcoming party but she wasn't sure what types of wine to have on hand. It was a "pot luck" dinner so she wasn't completely sure what they would be eating.
As I recommend to many wine novices who may not have the money, knowledge or space for a wine collection to have a few varietals on hand. Here are four staple wines that will be sure to please most any guest. Riesling and Chardonnay for the whites and Pinot Noir and Cabernet Sauvignon for the reds. You may also want to grab a bottle of Shiraz too. With these four or five classic wines in your arsenal, you'll be in great shape! by: Lets Do Wine
Friday, February 9, 2007
 I am Wendy Kielar the author of this blog as well as owner and founder of Let's Do Wine!, LCC. I successfully run a small micro-winery and two wine making supply stores in the Buffalo, NY area.
I learned the art of making wine years ago. As wine became more popular many of my friends were asking me to help teach them how to make wine. In 2003, with encouragement from my husband, I leased a small building in Hamburg, NY and started a small business selling wine making supplies. Business quickly caught on and in 2004 opened a second location in Depew, NY. By 2005, the business outgrew its original small store in Hamburg and expanded to a larger location with a micro-winery. We ferment juices from all over the world and sell it by the bottle. We will add posts daily to make this blog interesting as well as very informative to all oenophiles (wine lovers). Be sure to bookmark and check in daily! by: Lets Do Wine
Sunday, December 10, 2006
 Welcome to my wine making blog especially designed for home wine makers. Whether you are an experienced pro or just a beginner, I have lots of tips and tricks for you. I am also adding all the great wine making questions we receive from our customers with our detailed answers. I'm trying to update this blog often so be sure to check frequently. Cheers! Wendy Let's Do Wine! by: Lets Do Wine
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