best french wine vintage years
your French wine wholesaler in Singapore 20.000 bottles in stock and 250 different French wines. Vintage is able to meet all your needs and fit all your occasions. All our wines have been carefully selected by our experts, Christophe, Antonin and Gilles. They have been working with many of the most famous French winemakers for more than 10 years before coming to Singapore. Every year, Vintage staff invests 12 weeks of its time in sourcing the best wines directly at the vineyards. Our experts are the people in charge of the sourcing but also the people that you meet at the warehouse, who advise you. They know the wines they talk about. Vintage has the expertise on all French wines: not only do they know the famous Bordeaux, Burgundy, or Champagne, but they can also advise you on more confidential areas like Jura, Savoy, Sud-Ouest and many more. Just ask us what you are looking for and we will be delighted to help you with your search! Wide range and tasting
Antonin founded the wine shop “Elise et Antonin” in Paris, in the Champs- Elysées district. He is a certified Specialist of Wine (CWS), WSET level 3 and an expert in Champagne and Rhone Valley.
best juice to make wine out of Christophe owned Kaly Wines, a wine wholesale in Mainland China and South East Asia. Born in Bordeaux, he is the specialist of this region. Gilles created three wines restaurants in Paris called “Le vin qui Danse” and ran a wine estate (Château du Moulin-à- vent). He is an expert in Burgundy and old wines. Select your event and register today! light fruity wines are at their best when served quite young. Cru Beaujolais (from individual villages) fall into this category. They tend to be at their best 3-5 years old. in the short term. Hold for a few months or even a year but these are usually ready to drink when you get them. when they are purchased but these wines should improve a few
years (5-6 years from the vintage date). wines are likely to improve with age. Depending on the wine, look for 7-15 years of improvement. A few special wines will when they are purchased but these wines may improve a few years (5-6 years from the vintage date). (3-4 years from the vintage date). look for 5-12 years of improvement. A year or less is reasonable. at purchase but will age and gain complexity with 2-4 years are usually bigger wines that can benefit from age. is reasonable depending on the wine. Some special wines (Grand Cru Burgundies) may age for many years. drinking wines that should be consumed within 1 - 2 years ofNo benefit from aging. robust wines should benefit from 3-5 years of age. wines like the Grange, from Australia can benefit from a decade or more of age.No benefit from cellaring these wines. at 3-5 years from the vintage date. wines can age for 4-8 years depending on the wine.
that Chardonnays that have fully gone through malolactic fermentation have greatly reduced life spans. a smell of butter and unusually golden color when young. within 3 years from the vintage date. within 5 years of the vintage date. a German Qualitatswein or warm weather California Riesling. Drink it within 3-4 years of vintage. German wines or moderate wines of Alsace. Drink young or age best sweet German wines or dry Rieslings like Trimbach 'Clos Ste. Hune' can age and develop for decades if stored properly.Wine in the Wild Imagine sipping a glass of South African Pinotage while riding on the back of an elephant. Find Out More » One standard acre of grapevines = Produces 5 tons of grapes =3,985 bottles of wine =797 gallons of wine =15,940 glasses of wine =13.5 barrels of wine One barrel of wine =1,180 glasses of wine =24.6 cases of wine One Case of Wine =30 pounds of grapes
=48 glasses of wine =12 bottles of wine One bottle of wine =2.4 pounds of grapes =4 glasses of wine The vintage year on a wine label is the harvest year of the grapes from which the wine was made. The characteristics of a particular vintage year are determined by the weather conditions and resulting grape crop for that year. A California wine with a vintage date must be made from at least 95% of grapes harvested in the designated year.The characteristics of a particular vintage are determined by the quality of that year’s grape crop. Improvements in wine making over the years have made vintage year less central to choosing a wine produced in most wine regions. Vintages are more important when collecting more expensive wines, especially those designed to be aged, and in growing regions where a less than satisfactory growing season is not compensated for using innovative wine making technology or practices. If you are interested in learning about specific vintages, reading wine publications and tasting wines from different vintages will help you determine a vintage’s characteristics.
The purpose of a wine rating is to quantify a wine’s quality separate from those factors that influence price. Some rating systems are based on a 50 to 100-point scale, etc. Keep in mind when looking at ratings, the evaluation of wine is subjective. Factors like bottle variability, tasting conditions, and the judges’ likes and dislikes will influence a rating. You are the best judge of wine when it comes to what you enjoy drinking. Ratings can be used as a helpful guideline for choosing a wine once you are familiar with the rater’s preferred style (if an individual) or the preferred style of those judges whose opinions contribute to a rating.White wines are generally made with grapes with yellow or green skins. White wines can also be made from black-skinned grapes if the juice is separated from the grape skins early enough-i.e., before fermentation. Red wines get their color from being fermented in contact with the skins of dark grapes. Rose’ gets its pink color by either a short contact time with the skins of dark-colored grapes before fermentation or by mixing finished red wine with finished white wine.
Sulfite is a term used to describe sulfur dioxide and other sulfur derivatives. Sulfites are found in all wines as they are a natural product of fermentation. Sulfur dioxide is used in wine making to prevent oxidation, kill bacteria and wild yeasts, and encourage quick and clean fermentation. The U.S. government requires wine labels to include “Contains Sulfites” to alert those who may be allergic to sulfites. Approximately 1% of the population is allergic to sulfites.The calories in a 4 ounce glass of wine ranges from about 80 to 100 calories. Lighter wines tend to have fewer calories than heavier wines. Some wines are higher in carbohydrates than others due to their residual sugars. For example, a dry Sauvignon Blanc may have 2 grams of carbohydrate where as a very sweet dessert wine could have up to 12 grams. Wine is fat free and contains no cholesterol.A dessert wine is usually a sweet wine drunk at or for dessert. Due to its sweetness it is drunk in smaller quantities than table wine.
In the U.S., the classification of dessert wine is that of wines which are fortifies (the addition of brandy or other spirits to raise the level of alcohol in the wine) whether they are sweet or dry. Histamines, found in the skins of grapes, seem to give some people headaches if they are sensitive to histamines. Red wine will affect a histamine sensitive wine drinker more than white wine because red wine has spent more time in contact with grape skins.There has been more and more consensus in the last few years within the scientific community and governmental and public health circles that moderate wine consumption is in fact associated with a number of positive health outcomes.The following is a synopsis of the basic steps to make wine:Grapes are crushed to release the sugar in their juice. The juice naturally ferments when yeast comes in contact with the sugar in the grape juice. The result is alcohol and carbon dioxide. Red wine is made with dark-skinned grapes and fermented with the grape skins.
White wines are made with grapes, or if made with some dark-skinned grapes the grape skins are removed prior to fermentation. Rose’ wines have contact with the skins of dark-skinned grapes just long enough to impart a pink color. The fermented wine is then separated from the grape solids and transferred into a vat or casks where it is clarified, stabilized, and may be taken through optional processes. Finally, the wine is bottled. A tannic wine has an astringency and bitterness that is caused by a high level of tannins. Tannins are a group of chemical compounds found in grape skins, seeds, and stems, and sometimes in the wood barrels wine is fermented in. Tannins are important to the aging of wine. Wines most likely to be described as tannic are red wines. Tannins in wine, usually red wine, cause your mouth to “pucker.” Tannins can make a wine bitter and astringent.A sweet wine is one that has a level of residual sugar that gives it a sweet taste. There is no indication of sweetness in a dry wine due to its low level of residual sugar.
An off-dry wine is one that is slightly sweet.The way a wine smells can give many clues to how it will taste, where it was made, and from what grapes it was made. Also, your sense of smell is imperative to your sense of taste. Most people smell a wine because they find it pleasurable or are interested in the connection between how a wine smells and how it tastes.A wine that has a flavor reminiscent of wood or oak is called oaky. This flavor comes through in wines that are fermented and/or aged in oak barrels.A buttery wine is one with the taste or aroma of butter or butterscotch. It is usually used to describe white wines and often results from the wine’s time in contact with yeast during barrel fermentation.It is not necessary. The reason for swirling wine in the glass is to release its aroma. Swirl if you enjoy taking in the wine’s aroma, otherwise get straight to tasting it.The reason wine “lingo” was established was to create some common descriptors to use to discuss such a subjective subject.