The My Own Vintage Blog
A "Smooth" Idea for Gift-Giving
November 3, 2011 - 3:35pm | by dorcasMany people enjoy making and giving special holiday liqueurs from their kitchen, and if that includes you, here's a great (and inexpensive) idea!! My Own Vintage carries an amazing array of liqueur and still spirits flavor essences to which you need only add vodka, then bottle and give! Check them out on the webstore under the "Spirits & Liqueurs" Menu heading. We also have some elegant Bellissima bottles and colorful shrink caps for a beautiful presentation!
What's that stuff in the bottom of my wine bottle??
September 7, 2011 - 11:22am | by dorcasLouis Pasteur once said, “Wine is considered with good reason as the most healthful and the most hygienic of all beverages.”
We recently opened a bottle of my 2007 Lemberger (Prosser, WA grapes) and found some gritty, wine-colored stuff in the bottom of the bottle. Of course I was not concerned; sediment is not uncommon in a homemade wine and is quite harmless if consumed.
A Successful Blackberry Wine
January 27, 2011 - 2:47pm | by bobGreat news!!!
A few nights ago Dorcas prepared spaghetti squash with a meatball and tomato sauce. Delicious and low in carbs! (Now, I will admit that I threw some chili flakes on my portion of the food, but I always do.)
A Wonderful Dinner
January 14, 2011 - 11:58am | by dorcasLast weekend we had a splendid dinner at our home with 2 other couples. We started with a perfect Camembert cheese which I had made from our Mad Millie cheese kit, accompanied by a gift bottle of genuine champagne - Dom Perignon! I’ve read that champagne and camembert are an ideal pairing and it’s true!
Unfined And Unfiltered Wine
January 4, 2011 - 12:59pm | by GetSynergy
Here is a question I recently received from a customer.
What is unfined and unfiltered wine? My boss gave me some. It has stuff on the bottom.
Cheesemaking
December 29, 2010 - 2:40pm | by dorcasIt's Dec. 29th and I'm here at the store watching the intermittent snow/hail/sleet/rain come down. This is the 3rd one today - oh, and there goes some thunder! Anyway, with the holidays nearly over, I am looking forward to getting back to making cheese!
Competitive Wine Tasting Tips
December 1, 2010 - 3:37pm | by bobHere are just a few tips that will really enhance your experience at a competitive wine tasting level.
Room Temperature is best
- This will insure that the best aspects of the wine really jump out at you
- This also insures that the worst aspects jump out at you
- Chilled wine conceals so many nuances that this will expose a wide variety of flavors that you would other wise miss.
Decant the wine
Italian Primitivo
November 29, 2010 - 3:13am | by dorcasFebruary Limited Release
The Region: Puglia forms a long narrow peninsula, making up the heel of the boot of Italy. Dry and warm, it basks in the Mediterranean sun, and has a long, rich history of grape growing. The Appenine mountains give an excellent range of elevations and soil types, and it produces more wine than any other region in Italy, specializing in intensely ripe grapes from its hillsides.
The Wine: Italian Primitivo is medium red in colour veering to brick, rich, and concentrated, exuding aromas of blackberry, plums, tobacco, prunes and red cherries, with the Italian signature of firm tannins and a long, gripping finish with notes of vanilla and toast. Like most Italian reds it retains acidity to balance fruit character and marry well with food.
The Food: Primitivo shines in the company of assertively flavoured foods like lamb, pork, grilled beef, ribs, roasted red meats, wild game, spicy cheeses and pizza. Its firm backbone of acids and tannins make it work well with rich and spicy foods like Italian sausages or lasagna.
