Despite the fact that Ningxia in northern China has only been growing grapes for wine production for the last decade, it has beaten off competition from the Bordeaux region of France in a blind wine tasting which was help in Beijing.

10 wine experts, 5 from China and 5 from France sampled a mixture of 5 wines from each region and ranked each wine individually. Surprisingly to everyone involved and the wine lovers across the world, a Cabernet Sauvignon from Grace Vineyards in Ningxia came out as the favorite bottle! In fact, the top 4 spots were all taken by bottles of wine from Ningxia, with a 2009 Medoc from Bordeaux being the highest ranking French wine in 5th position.

A similar wine test was carried out in 1976, which also had similar results, with Bordeaux wines being beaten by the New World wines.

Each bottle of wine that was used in the taste test was produced in either 2008 or 2009, with a price tag in China of 200-400yuan, which is around $30-$60. Many have argued this caused an unfair test as imported wine is levied with a 48% import tax!

Even taking into account the price difference though, the French wine experts all admitted that the Chinese wine has enormous potential and could become one of the world’s finest wine producing regions. There has been a huge increase in wine drinking over the last few years in China, and it is now the single largest export client of the Bordeaux region. The wine consumption in China is growing at such a rate that they expect it to overtake the USA within years to become the largest wine consuming nation in the world.

Many wine companies are now looking to purchase and grow their own vineyards in the Ningxia in order to cash in on the new area.

The event was arranged when a bottle from Ningxia was crowned the best Bordeaux style wine at the Decanter World Wine Awards in London.

So, when you start seeing Chinese wine on the shelves of the wine merchants in the coming years, don’t dismiss it as being cheap or inferior wine with giving it a taste first!

The author has worked in the wine and gourmet food industry for years and is interested in the development of new world wines.

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When you learn to drink an Oregon Pinot Noir the right way you discover all of its flavors, experience more strength, perceive imperfections very easily, and drink it slower.

We could say there are two phases in the process of drinking a Pinot Noir wine:

• The first is the preparation phase, which happens before drinking the wine and has to do with the tools, ambiance, and environmental factors that will make the wine taste superior.

• The second is drinking the wine.

There are 4 steps to follow in the first phase to ensure the Pinot Noir reveals itself in all its glory:

1.  Make sure the temperature is perfect

The right temperature is vital when drinking top Pinot Noir. The perfect temperature is cool: around 65deg F, but not excessively cold. Red wine needs to be a bit cold to release its flavors without tasting alcoholic; but when too cold it loses the flavors and taste.

If you are in a very cold room, warm up the glass with your hands before drinking the wine. If it is very warm, put the wine in the refrigerator for a few minutes.

2.  Decant it

The majority of red wines need some contact with air to reveal their magnificence, because this softens the tannins and intensifies their fruit manifestation.

Pinot Noir must be decanted into a container capable of holding the whole content of the bottle – but don’t decant it all if you’re not planning to drink it all. If the vessel is wide, the wine will be ready to drink faster, as more of the wine’s surface area is in contact with oxygen. 

Decanting may not make a big difference when drinking a young wine that is light and fresh, and if the wine is very old it may speed up the oxidation process that turns the wine into vinegar; however, the majority of young and middle-aged red wines that have some body require decanting.

3.  Use the right glass

There is no question about it; the glass you use to drink your wine makes a big difference in its flavor.

Want to waste your time and money? Drink Pinot Noir from a small glass that does not allow strong swirling.

Without exception, when drinking Pinot Noir, use a glass with a large bowl, so that you can swirl that baby around briskly.

4. De-groom yourself

No, we don’t mean you must get filthy to drink a Pinot Noir from Oregon; it is just that toothpaste, cologne, and perfume don’t agree with it!

If you’re serious about wine tasting and drinking Pinot Noir, make sure the last time you brushed your teeth was over two hours before the experience, allow yourself to smell the wine, not the latest Dolce & Gabanna scent, and plan your wine tasting session way before or after the onion festival hits the town.

Wendy Jones is a freelance writer who enjoys living so close to excellent Washington wines.

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Jordan is well known in the Middle East for its stability and tolerance. This has led to Jordanian cuisine becoming quite elaborate, with influences from Middle Eastern neighbours and Western immigrants alike.

Tahini, thyme, sage and mint are essential ingredients for any aspiring Jordanian cook.

Jordanians are well known for hospitality; according to their tourist board, “a Jordanian invitation means that you are expected to bring nothing and eat everything.”

It’s no surprise then that meal times in Jordan are all about socialising. The national dish Mansaf illustrates this perfectly. Mansaf is served as a communal dish, which guests are invited to dig into with tasty local flatbread shrak.

Mansaf is made by slow cooking Lamb in a broth made with jameed, fermented and dried yoghurt, before mixing with rice. Almonds are added as a garnish, and more sauce is poured over the top. It is served during big occasions; both happy and sad, and is often cooked as a peace offering.
Mezze (Middle Eastern tapas) dominate mealtimes in Jordan. When it is served as a starter, you might wonder why bother with a main.  You may find dishes you are familiar with, such as hummus, but also new flavours to tickle your tastebuds. Makdous (stuffed pickled eggplant), ful maddamis (crushed pink beans), and kibbeh (meat croquettes) are just some examples.

Jordanian main-courses are well renowned for their delicious flavour combinations.  Baked chicken, tomato and potato stew suniyat dijaj has a unique aromatic flavour given by the addition of cinnamon, allspice, cardamom, and nutmeg. 

Kofta with tahini sauce is rich and decadent. Meatballs made with ground lamb, garlic and parsly are coated in a tahini and lemon juice sauce. Thinly sliced potatoes are placed on top, and the dish is cooked until creamy and thick. Often this is garnished with pine nuts.

While it is possible to buy wine in Jordan, food and drink blogger Regular Wino warns of the quality saying "always have a backup, like some fruit juice or water just in case".

If you’re considering a visit to Jordan there are restaurants within the hotels in Amman (the capital city), but venturing into the city itself is your best bet for traditional cuisine.

For a unique experience of Jordan’s food look out for a Bedouin ‘zarb’; meat and vegetables barbequed in a large pit in the ground. On-street shwarma stands are also worth a visit; I have a friend from Jordan who has tried and failed to find anything to that standard in Europe.

A travel and food blogger, James spends his time scouring the planet looking for new and exciting foods to try.

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What wine do I choose? What are the characteristics? What food should I pair it with? All these questions will be answered in this article, have no fear!

White Wine

Chardonnay:  The flavor is dry, oaky and full-bodied

This wine is good with Seafood, Poultry, Shell Fish and is great with Caesar Salad.
My suggestions:  Woodbridge, Clos Du Bois, and Yellow Tail.

Sauvignon Blanc:  The flavor of this wine is dry, citrusy and grassy.

This wine is good with Seasoned Poultry, Fish, and Summer Salads
My suggestions:  Chateau St. Jean Fume Blanc, and Barefoot.

Pinot Grigio:  The flavor is light, crisp, fruity and dry.  In recent years this wine has become very popular.

Good with Mild Fish, Pasta and Mild Cheeses
My suggestions: Santa Margharita, Blackstone, Turning Leaf, and Bella Sera

Riesling: Light, sweet or semi sweet. Good for a first time wine drinker.

Drink with Poultry, shellfish and fish
My suggestions:  Chateau Ste. Michelle, and Robert Mondavi.

Gewurtztaminer:  Medium-bodied, Semi-sweet and Spicy

Drink with Smoked Meats, Fish, Fowl, Asian Dishes
My suggestions:  Forest Estate, Domaine Trimbach, Covey Run

White Zinfandel:  Light, Fruity (great start for a first time wine drinker)

Drink with light Fare, Picnics
My suggestions:  Woodbridge, and Sutterhome.

White Merlot:  Fruity and light.

Drink with burgers, cookouts
My suggestions:  Beringer, Sutterhome

Moscato: Sweet and light.

* Drink with light cuisine and can be used as dessert wine.
* My suggestions: Beringer, and Bonnie Doon

Red Wine

Cabernet Sauvignon:  Very Dry, Full Bodied
Drink with steak, Pasta Meals,and Cheeses
My Suggestions:  Robert Mondavi, and Stags Leap.

Merlot:  Dry, Medium-full bodied
Drink with Beef, pasta meals, and Pizza.
My Suggestions: Barefoot, and Yellowtail

Zinfadel: Dry, Medium-full bodied
Drink with BBQ Meats, Tomato Based Dishes, Spicy/Ethnic Cuisine
My Suggestions: Ravenswood, Rancho Zambaco

Pinot Noir:  Dry, Medium Body
Drink with Pork, Chicken, Lamb and Salmon
My Suggestions:  Sebastiani, Mark West, Estancia

Shiraz:  Dry, Sometimes a sweet finish, Medium Body
Drink with Beef, Lamb and Fish
My Suggestions: Rosemont, and Yellowtail

Beaujolais:  Light, Fruity, Dry
Drink with Pasta, Beef and Fish
My Suggestions:  Georges Duboeuf

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The California Department of Food and Agriculture quarantined 162 square miles in Napa Valley on Tuesday in an effort to stop the spread of the European grapevine moth, the newest threat to grapes and other fruit.

The quarantined zone spans parts of Napa, Sonoma and Solano Counties. Grapes within the zone cannot be transported outside the quarantine boundaries, though the grapes can be processed on site.

Last year the state’s grape harvest was worth $2.74 billion, about a third of which was generated in the valley.

The moth was discovered in a vineyard insect trap in September, the first appearance by the species in the United States, the department said. The larvae feed mainly on grape flowers and young grapes but can also damage some 21 other crops including olives, kiwis and persimmons.

“The wine industry is very important to our region,” said Elizabeth Emmett, a spokeswoman for Napa County. “We are going to try to do everything that we can to eradicate this nonnative pest.”

A native of Italy, the moth has caused crop damage across Europe, as well as in parts of Africa, Asia and the Middle East.

The European grapevine moth is the latest in a spate of invasive insects to hammer California’s wine industry, including the light brown apple moth and the glassy-winged sharpshooter. Because of its preferred fare, the moth has grape growers particularly worried.

State agricultural officials have set up some 2,500 traps across Napa Valley to capture the moths, said Jennifer Putnam, director of Napa Valley Grapegrowers, a nonprofit trade group, which is helping to coordinate the response.

In the next several weeks, dispensers containing the pheromones of female moths will go into the fields to confuse the males and disrupt the insects from mating. Long-term eradication and management plans are still being worked out.

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There is no reason to spend more that $37 max this year on a great bottle of bubbly! Here are some suggestions that are sure to make you sing!

Nv Nicolas Feuillatte Brut (pictured above). Great wine, great taste and perfect for toasting! Only $36

Reginato Blanc De Blancs, really good blend of Argentinean zest with Chardonnay and Chenin Blanc. Crisp and very refreshing. Only $15!

NV Jeio Cuvee Rose Brut, My favorite! Floral with a nice zest of citrus from Veneto, Italy. Only $18

Hope these suggestions help!

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Time: November 7, 2009 from 9am to 6pm
Location: Northern Arizona
Street: 2-Caoch Pickup Locations
City/Town: Phoenix & Cave Creek
Website or Map: http://www.ArizonaGrapeEsca…
Phone: 602-316-8323
Event Type: northern Arizona winery tour
Organized By: Gabriel Bey aka Spooky Cool

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