Sherry is making a huge comeback in the wine world, both as a base in cocktails and as an amazing pairing for savory foods. Although typically considered a wine best enjoyed with desserts and dogged as a sweet sipper for great aunts and English vicars alike, sherry is so much more! The wine comes in a myriad of styles, from bone dry to seductively sweet. The tricky part about this unique wine is to understand the label so that you choose a style you’ll love instead of one you’ll toss out.
Jefferson toasted, Hancock smuggled, and Washington greeted voters with a healthy glass of Madeira. But how did this tiny island beverage come to be colonial America’s top wine? Why, the perfect combination of luck, timing, and political prowess – of course! But to understand the importance of Madeira in American history, we must first start at the beginning.
Q: What are tartrates in wine?
A. The definition of a tartrate (according to dictionary.com) is, “pieces at the bottom of your bottle that look like glass shards.”
Why do we swirl wine?
Everyone does it – people at restaurants, wine bars, tasting rooms -even the Sommelier at that fancy restaurant does it.
We all know it makes you look like you know what you are doing, a clear cry of, “no newbie here!”
But swirling wine is not just a way to look important; the action of swirling a wine in the glass does several things.
How did wine bottles get their shape?
Take a deep breath in, and now blow it out. The total amount of air you just blew out is the amount that a glass blower needed to make one wine bottle!
A lungful of air from an experienced glassmaker could blow up a bottle to a volume between 700ml to 800ml depending on the person. And if this sounds somewhat familiar, it’s exactly why in 1979, the US standardized the bottle at 750ml.