Germany’s Wine Revolution is Just Getting Started

Germany’s Wine Revolution is Just Getting Started

The Mosel region used to produce some of the premier European wine. But vine disease, war, and bad laws changed all that. Now, a new crop of vintners are trying to bring the area back.

The world’s most ethereal wines are produced in a small region in northwestern Germany, where the Mosel River flows northward in tight hairpin curves beneath steep fractured-slate hillsides dotted with century-old Riesling vines. Too few people know these wines.

The Mosel region is arguably the most storied, least-understood wine region in the world. Romans first cultivated vines there in the 2nd century B.C., and viticulture flourished. By the late 19th century, wines from the Mosel had become widely sought-after, commanding international acclaim and some of the highest prices in the world, matching and eclipsing wines from Champagne and Bordeaux.

via Germany’s Wine Revolution Is Just Getting Started – The Daily Beast.

New gadget invented that turns water into wine

New gadget invented that turns water into wine

A new gadget to turn water into wine? Apparently so:

The Miracle Machine essentially works like a Soda Stream by turning water, grape concentrate and yeast into wine via a mobile phone app supported by iOS and Android.

The device has a fermentation chamber that “uses an array of electrical sensors, transducers, heaters and pumps to provide a controlled environment for fermentation.”

A digital refractometer measures the sugar content of the wine during the fermentation process, while a ceramic air-diffuser pumps filtered air under a regulated micro-oxygenated environment in order to soften the tannins.

At the same time, an ultrasonic transducer directly underneath the chamber resonates and speeds up the flavour development of the wine.

Customers can choose the type of wine they want to make, from “Napa” Cabernet Sauvignon and Chardonnay to “Oregon” Pinot Noir and a “Tuscan” red blend.

via Gadget invented that turns water into wine.

5 Essential Tips for Cooking with Wine

5 Essential Tips for Cooking with Wine

You can slow cook it, saute it or marinate it – wine enhances flavors and is always the best ingredient in whatever you’re cooking. But, there’s a bit more to cooking with wine than just pouring it into the pan.

  1. Choose a wine based on other ingredients in the dish. If you’re cooking something spicy, pick a full-bodied wine that can hold up on its own. If you’re cooking something light, such as chicken or fish. go with a white wine. Creamy sauces generally work best with white wines, and a sweet dish needs a sweet wine.
  2. Know some versatile wines if you need to make a substitution. Pinot grigio, sauvignon blanc, pinot noir, merlot and syrah all come in handy, especially if you don’t have the exact wine you need for a certain recipe.
  3. Consider the acidity of the ingredients in the dish before adding the wine. Cut back on acidic ingredients to account for the acidity of the wine.
  4. Don’t add wine to a dish just before serving. Let it simmer with the food. Adding the wine too late can leave a harsh taste.
  5. Use a wine that you would drink while cooking your dinner and while eating it.

So, what are some of your favorite wine-based recipes?


How to Write Excellent Wine Tasting Notes

How to Write Excellent Wine Tasting Notes

Ever wonder how to keep great personal wine tasting notes? From identifying flavors and aromas to describing acidity, tannin, and body, this article offers some of the best tips for creating the most memorable and accurate wine tasting notes:

Wine tasting notes should be the most useful tips to see before you buy a wine. In the past 10 years, wine tasting notes have shifted more to consumer ratings that tend to be more unbiased. However, there is no standard for writing wine tasting notes. This guide will help you write useful and accurate wine tasting notes.

via How to Write Excellent Wine Tasting Notes | Wine Folly:

5 Reasons Why Lodi, California is the Next Napa Valley

5 Reasons Why Lodi, California is the Next Napa Valley

Although many families in Lodi have been growing grapes for six and seven generations, it’s only been within the last 10 years that the current generation actually built wineries to convert their grapes into wine. Today, there are approximately 80 wineries and tasting rooms—an impressive number for sure—but there are more than 750 growers in the area. And many of those are now ready for their close-up. The results of the 2014 San Francisco Chronicle Wine Competition, held earlier this year, reported that wines with Lodi on the label took home a total of 201 medals—36 of them gold.

via 5 Reasons Why Lodi, California is the Next Napa Valley: The Daily Details.

New York’s Wine Industry is Going Strong

Despite how harsh this long, miserable winter has been to Upstate New York’s vineyards, research shows that New York wineries are booming. recently reported on research conducted for the New York Wine & Grape Foundation showing the enormous growth in the Empire State’s wineries in the last three decades.

In 1976 New York only had 14 wineries, but by 2013 there were 416 wineries in 53 of the state’s 63 counties. A lot of credit goes to the New York Farm Winery Act in 1976, which made it easy for small wineries to flourish with incentives and reduced regulations.

And it’s not just New York’s impressive number of wineries that signals growth. Finger Lakes-area wineries, in particular, are receiving critical claim even on an international scale. The New York State wine industry is worth about $4.8 billion a year.

Oh, and we got a mention in this article!

The Sweet Spot Returns

The Sweet Spot Returns

sweet spotWe’ve been busy making one of our favorite wines, the Sweet Spot. Now it’s ready, so come on in and stock up on this sweet, jammy wine made with Concord grapes. I highly recommend pairing it with a peanut butter sandwich for a grown up PB&J.

Taste Wine Like a Pro

At Lakeland Winery you get to sample 25 wines before you begin your winemaking session. How about tasting those wines like a world-class sommelier?

Knowing how to taste wine like an expert helps you get the most out of your experience, and you’re better able to select a custom wine that best suits your palate.

The professionals — wine critics and sommeliers  – generally don’t drink the wines they taste. However, at Lakeland, we encourage you to taste and drink. It’s part of the experience here — you’re with friends, you’re eating snacks and you’re having a party. Drink up!

The whole wine tasting process doesn’t really take long, but you have several things to consider in those minutes it takes to visually examine, sniff and taste a wine you might end up making yourself.

First things first: Hold the wine glass by the stem. Never hold it by the bowl or you’ll end up warming the wine with your hand.

Before You Begin

Certain conditions can affect the taste of wine. The foods you eat, someone wearing too much perfume, the size of the glasses and whether you drank anything beforehand will influence how the wine tastes.

Taste wines from lightest to heaviest, whites to reds.

Get a Good Look

Look straight down the glass to see the wine’s color. Hold the glass up to the light, and give it a tilt. Then, look at the wine through the side of the glass to see the clarity of the wine. A clear wine is always a good sign, but sometimes a wine with sediment just means the wine was not filtered. Look for the brightness as the wine is reflected in the light. The color of the wine tells you the age and the condition. White wines deepen as they age and red wines lose their color.

Give it a Swirl

Newbie wine tasters may swirl the glass on a flat surface instead of swirling the glass in the air. As you swirl the glass, look for the “legs” that run down the sides of the glass. A wine with good legs has more alcohol and flavor.

Take a Sniff

Give the glass another swirl, and put your nose just over the top of the wine glass. Take quick sniffs to smell for anything noticeably wrong like the musty smell of spoilage, the smell of vinegar or the “brett” — the sweaty, earthy smell of bad yeast.

If you don’t notice any bad smells, you should notice a fruity smell, because, you know, grapes. Other scents you might pick up: whites like Gewurztraminers have floral scents. Sauvignon Blancs and Rhone reds might smell grassy. You might pick up on wine barrel scents like vanilla, toast or smoke.

Time for Tasting

Taking a small sip and sucking on the wine aerates it so you can get the flavor. This is when you find out if the wine is balanced — the flavors won’t be too much of anything — not too sweet, salty or bitter.

Determine the complexity of the wine. If you taste something right away, such as an unmistakable vanilla taste, you don’t have a complex wine. But, if the taste of the wine seems to change the more you taste it, you’ve got a complex wine.

A good wine is detected on its finish, or aftertaste. If you can still taste it in your mouth minutes later, you’ve got a good wine. The longer the finish, the better the wine.

What’s Your Palate?

So, are you the dry wine type, or do you prefer something sweet? The dryness or sweetness of the wine is determined by how much sugar is in the wine. A dry wine is less sweet. But, don’t confuse fruitiness with sweetness — a dry wine can be fruity. You’ll notice the sweetness or dryness on the finish.

Another thing to notice: the “mouthfeel” or body tells you the level  of alcohol in the wine. More alcohol in the wine has a fuller body. You can think of it like low-fat and high-fat foods. Light-bodied is the low fat and full-bodied, is the full fat food.

Now that you know how the experts do it, get ready to taste and choose your very own wine.


Spring Cleaning Sale

Spring Cleaning Sale

Spring BoGoMaybe it doesn’t feel like spring quite yet, but we can feel it coming, and we’re getting ready for blooms and blossoms with a little cleaning.

Right now we’re having a buy one, get one free special on some of our semi-dry wines. Stock up on wines in honor of the coming spring.


10 Things You Probably Didn’t Know Were in Your Wine

Royalty Free/Corbis

Royalty Free/Corbis

You probably know all the basics that go into making wine. You’ve got the grapes, the yeast, the sulfites and the tannins down pat, but a recent WineEnthusiast article shows that so much more than grapes, fermentation and patience makes the wine on your table.


Winemakers often add potassium sorbate to ward off bacteria — just like in cheese.  Enzymes remove  impurities after fermentation and certain acids may be added to a wine to act on color, particle stability, aging and microbes.


Winemakers may add certain agents to boost a wine, whether it be flavor or alcohol. You may think those grapes are naturally sweet enough, but WineEnthusiast explains that sometimes winemakers have underripe grapes, so sugar is often added to boost the alcohol content. Sugar can also improve mouthfeel. A wine-grape juice concentrate called Mega Purple may be added to boost color and sugar. Oak chips, powders or staves in different flavors like vanilla or leather can help improve consistency.

Fining Agents:

Now here are some of the more, err, stranger things that go into making wines. Fining agents clear out the particles that cause sediment and cloudiness in a wine. They can also help stabilize the wine and help with color.  These agents include fish bladders, bentonite clay, mammal proteins and plastic. WineEnthusiast assures these agents are filtered out of the final product. 

So there you have it: this is how your wine is made.