Lyn and I were doing our weekend chores, you know running around doing all the stuff you can’t do during the week or just can’t seem to get up off the couch after work to do. Anyway we passed the plaza that the Tasting Room was an Italian wine shop that we had read about in Milford Town Crier. We pulled in and stopped, a pleasant surprise. They, Guido & Son Italian Imports, import their wines from Italy, but the labels are only found in some restaurants and now on their shelfs. The store was welcoming with a horseshoe shape tasting bar and walls of wines. We were treated to a tasting of 5 wines with cheese, bread sticks and olive oil. He listened to our likes, choose wines and we ended up coming home with one of each and some bottles of chardonnay, the prices where reasonable. What a delightful find, we plan on visiting there for all our Italian wines.
I found this on their site THE TASTING ROOM.
ABOUT WINE SEDIMENT
Despite its negative appeal to American wine drinkers, sediment is usually an indication of a wine that was not only made years ago but made with extraordinary care to maintain its quality and character over time. This bitter tasting but harmless residue is the byproduct of the application of little or no filtration in the wine making process, thus enabling a wine's personality to more fully develop in the bottle. Sediment in red wine is created over time by the breakdown of pigments and tannin within the wine. As time matures the wine, small amounts of these two phenolic compounds gradually settle at the bottom of the bottle. Phenolic compounds are antioxidants and are believed to be the reason for wine's various health benefits. It is important to know that this is not an indication of a fault in the wine and is not harmful if consumed. ABOUT RESVERATROL *Resveratrol is found naturally in red wine, grapes, blueberries, peanuts, and various other plants. studies indicate.... *Resveratrol is a powerful antioxidant with anti-infective and anti-inflammatory properties that can help prevent cell damage, heart attacks and strokes. *These antioxidant benefits can also lessen the occurrence and severity of the common cold. BAD BOTTLE OF WINE? A bottle of wine is not bad if.... ....it has little white crystals accumulated or adhering to the cork. These crystals (called tartrate) are a natural by-product of unfiltered, unprocessed fine wines and are totally harmless. ....the label is damaged. Most wines travel thousands of miles to get to you. Bottles that are packed tightly together can bump and even break, leaking wine onto hundreds of others. This does not affect the wine inside the intact bottles. ....if the wine has bits of cork in it. This is caused by the corkscrew being pushed all the way through the cork when opening, forcing pieces into the wine. ....if you simply don't like the wine you chose. Everyone has different palates. Four things that constitute defects in a bottle of wine: Corked.... Corks are natural products, and some microorganisms like to eat them. A wine is said to be "corked" when it has come in contact with a contaminated cork during the aging process. The results of this contamination is almost always unmistakable. The wine will smell moldy, nasty, and not at all enticing to the taster. On the palate, it will be astringent, lacking in fruit, with a raspy finish. However, you cannot discover a corked wine by smelling the cork. Many fine wines have presented themselves from bottles with funky-smelling corks. Oxidized.... Oxygen is wine's invisible enemy, and when wine gets exposed to air, it becomes "oxidized." The result is flat, lifeless wine that loses its pretty, vibrant fruit scents and is tasteless. Maderized.... Heat is another destructive force exerted on wine, usually as a result of bad storage. It can happen on cargo ships as they cross the ocean in the summertime. An unopened bottle will have a cork that is pushed partly out of the neck (due to expansion within). Refermented.... Fine wine is a living thing, the product of controlled fermentation. Occasionally, some residual, dormant yeast will wake up, and wine will undergo a second fermentation after it has been released and shipped. This manifests itself as effervescence, or fizziness, on the tongue.