All Things Wine — #sgwine
The Growing Trend of Non-Alcoholic Wines
Let’s talk about wine — minus the alcohol. Not long ago, non-alcoholic wine was far from a choice. “What's the point?” some would ask, followed by, "It's the same thing as a soda!". But as with all trends, it was just a matter of time. Today, non-alcoholic wine is can be found in most bar menus, from chic sober spots to semi-fine dining restaurants catering to health-conscious millennials or wine-loving Gen X'ers looking for balance. Whether you're cutting back, have an early start the next morning or just really curious, non-alcoholic wine is no longer a redundant argument, but rather...
The Story of Malbec
The Story of Malbec Malbec, sometimes called Côt or Auxxerois, is a 2,000-year-old black and thick-skinned grape variety with quite a history. Although Malbec originated in France, today it is often celebrated in association with Argentina. Malbec produces a full-bodied and deep coloured red wine known for its ripe plum flavours and notes of dark fruit such as blackberries and dark cherry. Thanks to its dark and inky colour, Malbec earned itself the nickname "Black Wine". In particular, Argentinian Malbecs have a fruit-forward, juicy style with a reputation for richness balanced by high acidity and round, soft tannins. Already sounds...
What is up with Tuscany?
Tuscan wine (Italian Toscana) is Italian wine from the Tuscany region. Situated in central Italy, located in central Italy along the Tyrrhenian coast. Tuscany's neighbors are Liguria and Emilia-Romagna to the north, Umbria and Marche to the east and Lazio to the south.Tuscany is home to some of the world's most notable wine regions. The majority of Tuscany’s DOCGs are comprised of wines made of Sangiovese. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with Sangiovese grape. The Vernaccia di San Gimignano DOCG produces a white wine called Vernaccia. This has long been considered one of...
Cheat Sheet: Asian Food and Wine Pairing
When it comes to Asian cuisine, the more aroma and flavor a dish has, the quicker it gets wipe out on the dinner table. Even in our households we try to bring out the complex flavors of every meal. Most families will tell you they have an army of chili paste, ginger, hoisin sauce and a myriad of herbs and spices to whip up the heartiest meal. With such robust flavors in every dish, we certainly need to take a revisit on the old adage of wine pairing, which is to pair “white wine with white meat, and red wine...
