Wine, Spirits and Beer – The Most Listings for Wine, Mixed drinks and Beer

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Wine, Spirits and Beer is designed to give you an all-in-one alcohol database at your fingertips. Need a nice wine? Use our standardized menus and unique keyword system to select just the right bottle. At that hole-in-the-wall bar? Want to check to see if you’ll like one that someone recommends? Find a local beer that fits you. And if you’re mixing drinks, use our unique system to figure out what you can make with what you have around! As an added bonus, use your phone’s scanner to quickly scan the bar code and get information on whatever bottle is in your hand!

Tasting time: the top of Australia to surf in the incense of wine – wine tasting – Food Industry

Autumn in Beijing Mr AndrewCaillard came to Beijing presided over the quot top of Australia quot the top Australia Wine Tasting He is well known Australian Gourmet America Wine Magazine GourmetTravelerWINEMagazine columnist member of Wine Tasting Cuisine amp Wine Asia magazine regular column writer At the same time for the United Kingdom quot fine wine in the world quot theWorldofFineWine and other publications writing He is the author of several of Langton 39 sWineGuides and the author of four PenfoldsRewardsofPatience Titles rolled so many experts wine Tasting cubic reporters before they were interviewed br br Wine cube we all know the United States Chile Australia belong to the New World wine countries I ask the Australian wine and other New World wine countries What is the difference br br Mr AndrewCaillard First you start with from the geographical environment Chile the country 39 s narrow like a High heeled shoes From south to north have a different climate and soil the grapes will be some differences in taste the United States is emerging wine country wine brewing time is short sweet tastes tend to own some partial and Australia a vast wine history up to 200 years a variety of soil types makes it possible to grow all kinds of grapes moist climatic conditions in Australia care of the grapes grow For example the Australian iron ore rich soil suitable for gravity drainage produced Pinot Noir while the famous red land best suited for the unique flavor plus produce Cabernet Sauvignon Australia 39 s advanced research and Education Facilities to enable the new generation of winemakers are wine grape growers who have good skills so that they will be better in the international market to maximize the creative spirit Therefore diversity is the greatest feature of Australia 39 s wine br br Wine Cube South Australia New South Wales Victoria Western Australia Australia and other world famous place of origin if summed up in simple words what their individual characteristics br br Mr AndrewCaillard South Australia New South Wales Victoria Western Australia the proportion of various production were 8 4 2 1 br br South Australia and most of the local wines latitude On the contrary in May each year around here can drink quot new wine quot called the first listing of the wine every year Main varieties grown SauvignonBlanc Chardonnay PinotNoir Shiraz and CabernetSauvignon br br Producing areas of New South Wales New South Wales wide range of wine flavor Hunter Valley produce world class quality Semillon Semillon With the growth of this wine year the more elegant fragrance Some Semillon Semillon may be stored for up to 10 to 20 years reveals a level of a variety of nuts honey butter and toast in the aroma Chardonnay Chardonnay in New South Wales is also very popular Most wineries also produce a Effort of Shiraz Shiraz and CabernetSauvignon plus Cabernet Sauvignon br br Victoria Region diverse species coupled with the inherent fine structure and precise details so that Virginia wines as a natural match for all kinds of food Looking at the Victoria you will find in any occasion with matching wines sparkling wine from the cool climate to the rich taste of fortified wine style rich and in between the various species quot br br WA In Western Australia history the most of the time Swan Bay is its major wine regions located here in Houghton Winery in Western Australia 39 s largest wineries Vedro Chardonnay Chenin Shiraz and Cabernet Sauvignon in Swan Bay the weather conditions were growing well Many local wine traders continued to strengthen the traditional brewing br br Cubic wine Penfolds Wo Fu are all well known brands in Australia will have those famous Australian wine brand

Advantages of Buying Wine Online

More and more people are choosing to buy wine online. Fortunately, the number of ecommerce stores dedicated to bringing some of the finest wines to the market are growing. The digital age means that online wine stores can now bring you wines from all around the world at the convenience of a few mouse clicks

So what are the other benefits of buying wine online?

* Delivery. Forget lugging bottles or crates back from the supermarket, get them delivered straight to your home and many online wine stores have free delivery over a certain volume.

* Bulk. Buy wine by the crate and get heavily discounted prices.

* Online savings. Many wine stores share some of the ‘brick and mortar’ cost savings with their customers meaning that you get some of the finest wines cheaper

* Wines well documented. Online wine stores typically offer a wealth of information about the wines. Reading the information on the back of a label is sometimes hard in a busy supermarket and ecommerce wine sites tend to cross link wine producers. If you’ve found a wine you like, chances are that you will be able to find others online from the same vineyard.

* Easier to find a larger range online. Supermarkets have limited wine suppliers. Dedicated online wine stores will have a much greater range of wines for the discerning drinker.

* Specialists wine. Trying to source a specialist wine. You have much greater chance of finding that specialist wine online.

* Security. If you choose to buy wine online and you choose the right seller you should also enjoy secure shopping.

* Browse at your leisure. Buy wine online at your leisure and under no pressure. Navigate to wines by price range, country, vineyard or colour. Again much easier than scouring the shelves.

* Can’t make your mind up? Another contrast to supermarkets and your average off licence, is that if you buy a wine from an online store you are dealing with people exclusively dedicated to wine. Wine advice should be on hand to help you make your choice.

Getting a Better Understanding of Wine

Some people are so serious about wine that the pleasure’s gone. Others say things about wine which aren’t true. Here are the basics on wine simply explained.

1. Making wine

The making of wine is not easy to explain. In France they say there are as many wines as vineyards.

Each winemaker gives his personal touch before, during and after the vinification process.

Each of the below aspects has its influence on the taste and quality of the wine:

* The selection of the land plot
* The climate (and the date of harvest)
* The selection of the grape variety
* The type of fermentation tanks or casks
* The temperature during fermentation
* The duration of fermentation
* The type of casks in which the wine ripens

Nobody can pretend there is only one single way of making wine. This fact contributes to the charm of wine and is also the cause of the enormous diversity in wines. Winemaking demands “savoir-faire” and experience.

A winemaker is not only a craftsman, but also an artist.

The following aspects give an idea of what winemaking involves:

1. Planting (or grafting) the grapevine
2. Developing the racemes
3. Harvesting the grapes
4. Destemming* and crushing the grapes in a stainless steel container
5. Alcoholic fermentation of the must
6. “Maceration”: building of taste and colour*
7. Racking
8. “Malolactic” fermentation
9. Riping
10. Bottling
11. Tasting

*: mainly for red wine

Must: this is the juice obtained by crushing the grapes

Alcoholic fermentation: the juice becomes wine by the natural influence of yeasts which transforms sugar into alcohol

Maceration: the solids, the “pomace”, like skin, stems and seeds, give their taste and colour to the must

Racking: the “pomace” and the must are separated. The must becomes “vin de goutte”, the “pomace” becomes “vin de presse”

“Malolactic” fermentation: by the working of natural bacteria, the sharp “malic” acids are transformed in flexible and stable lactic acids

Ripening: the wine is filtered and transferred to casks in order to stabilize and come to perfection.


Crushing and destemming

The grapes arriving in the cellar are crushed and destemmed. The fruits free their juice and pulp.

The must obtained that way is put in a tank to go through the process of fermentation.

Alcoholic fermentation

The fermentation tanks are generally oak barrels or stainless steel tanks, sometimes concrete or enamelled steel.

Fermentation is a natural process. Yeasts present in grapes (however the addition of selected yeasts is generalizing) change the sugar contained in the must in alcohol and carbonic gas.

The winemaker assists the action of the yeasts by maintaining the temperature around 25 to 30�C and ventilating the must regularly. Under 25�C the wine will not have enough body, above 30�C, the wine will be too tannic.

The fermentation process goes on for 4 to 10 days.


This is the period during which the tannic elements and the colour of the skin diffuse in the fermented juice. The contact between the liquid (must) and the solid elements (skin, pips and sometimes stems) will give body and colour to the wine.

At this stage, complex operations will prove the talent of the winemaker (dissolution, extraction, excretion, diffusion, decoction, infusion).

For “vins primeurs” or “vins nouveaux” (new wines) the maceration is very short, the wines are supple and contain little tannin. Wines destined to be kept long need a lot of tannin, so the maceration can be long. It goes on for several days, maybe several weeks.


The wine is separated from the solids, the pomace. The wine obtained by racking is called “free run wine” (vin de goutte).

The pomace is pressed in order to extract the juice it still contains. This wine is called “press wine” (vin de presse). It is richer in tannin.

Depending on the winemaker target or the local habit, free run wine and press wine are blended or treated separately.

Malolactic fermentation

It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria naturally present in the wine. Malic acid is harsh, it is changed into supple and stable lactic acid.

This fermentation is obtained in a tank during a few weeks at a temperature between 18 and 20�C.


The vinification is finished but the wine is not. To be able to age and to improve the wine must be clarified again. After that the beverage will be put in oak casks where it will stabilize.

The diversity of red wine is such that it can go with any type of food. But you must absolutely not conclude from this that all red wines are identical.


White wine is not really white but in fact yellow. But the expression being universal one says of a yellow wine that it is white.

Vinification of white wine is more delicate than vinification of red wine.

Two methods exist to make white wine:

a. The first one is to use white grape (which is in fact green, greenish yellow, golden yellow or pinkish yellow!). That way the white wine is the result of the fermentation of the juice of white grapes juice only.

b. The second method is more complex. One uses the juice of a red grape variety cleared of its skin and pips, with which it may absolutely not get in contact as they contain the colouring substances. It is possible to get white wine this way but it is seldom done.

Time is counted:

Immediately after their arrival in the cellar, the grapes are crushed but not destemmed. The juice (free run must) is sent to settle in containers. The rest of the grapes is pressed as quickly as possible. Air is the enemy of white wine. At its contact the wine oxidizes or becomes coloured. The must from pressing is added to the free run must.

Preparation of the must:

After six to twelve hours the particles and impurity of the grape separate from the must and float on the surface. They are removed by racking the must. The must is ready to be clarified. The clarified juice is poured in a tank, ready to ferment.

Alcoholic fermentation:

White wine results of the fermentation of must only.

No solids (stems, skin, pips,… ) intervene.

The control of the temperature is essential. It has to be maintained around 18�C. The winemaker regularly cools the must to allow the yeast to work correctly.

The fermentation goes on for two to three weeks. The winemaker daily checks the evolution of the process.

When fermentation is over, the wine is put in casks and racked, just like a red wine then it is bottled.

Winemakers often choose oak casks which give the wine the tannin it needs, but it will not be sufficient. Tannin is the essential element for aging. It is why white wine does not keep as long as red wine.

On the other hand white wines present a larger variety of tastes: very dry, dry, semi-dry, mellow, syrupy, petillant, sparkling, madeirized,…

White wine can be drunk on any occasion: before, with or after a meal, and even between meals.

White wines are often considered as aperitif wines, sometimes as dessert wines. Many people like to drink white wine in hot weather. Its refreshing qualities are indeed very well known. White wine is served fresh but not chilled.


Sulfur dioxide, in spite of its barbaric name, is an element indispensable for the quality of the wine.

It is composed of sulfur and oxygen. Fermentation naturally produces a small amount of it.

Winemakers add more to the wine. Sulfur dioxide is to wine what aspirin is to human beings: the miraculous remedy which cures all sort of diseases and avoids others.

Sulfur dioxide is a bactericide which prevents wine from changing into vinegar. It inhibits the action of yeasts: it is why sweet wines do not go on fermenting after bottling.

On top of that it is an anti-oxidizer. It allows wine to keep all its freshness and avoids its alteration by its enemy: the oxygen.

2. Storing and serving wine and food-wine guidelines

The most important thing is to store wine in a lying position so the cork is always wet. This prevents the cork from drying up and the bottle from getting air which would mean the oxidation of the wine. This however is only crucial if we store wines for longer periods of time.

Another important aspect is the temperature at which we store wine. This temperature should be around 12-14�C. The access of light into the cellar should be limited and best avoided completely.

The ripening of wine in home cellars is a hobby for real wine lovers. Just imagine the magic of the moment we serve of bottle of fully mature, carefully stored wine awaited for years.

The best way to find the optimal moment for drinking the wine is buying wine in cases (of 6 or 12 bottles) and opening one bottle from time to time. Young wine is simply much cheaper than aged and completely mature wine. It can also be a very good business to buy a few cases of a certain promising wine and later, when the wine is fully mature, sell part of the stock. The selling price will cover for the remaining bottles.

Having your own wine cellar gives another fantastic advantage… We will always know what to do when we have unexpected guests and having a certain range of wines we will always find something appropriate to go with the food.

The most important issue when serving wine is its temperature. We here need to consider the fact that the definition “room temperature” originates from times when this temperature did not exceed 18�C.

So let us first draw attention to the temperature at which wine is served:

Champaign should be served at a temperature of 6-8�C,
White wine – at a temperature of 8-12�C,
Young red wine – at a temperature of 13-14�C,
Light red wine – at a temperature of 14-16�C,
Precious and aged wine – at a temperature of 18�C.

The next essential matter is the sequence in which wines are served. There are a few principles here:

Wines should be served from whites through rose to reds,
Dry wine is always served before sweet and liqueur wine,
Young wine before aged wine,
Light wine before strong wine.

Now the food and wine issue. The combination of wine and dishes is in reality a certain feeling for senses. If we are convinced that there is good food on the table and the wine is also good, then nothing bad should happen. The most important thing is to follow your instinct, choose good wine and good food.

Times when the principle reigned that white wine is served with fish and red with meat seem also to be over. It is worth observing that today’s Californian or Australian Chardonnay is stronger and fuller than delicate Pinot Noir and sometimes even Cabernet, which refutes somehow the theory of wine selection by its colour alone.

One of the simpler principles of the selection of wine with food is looking at its heaviness and strength. This means that the wine and dish should have similar strength – to delicate meals light wine, to heavy ones strong wine.

As far as a spectrum of dishes is rather difficult to straighten up, we can be tempted to present wines in the conventional sequence from the lightest to the heaviest.

Although for sure wines can be found which do not follow the given sequence, this is theoretically how wines are ordered from the lightest ones to the heaviest.

White wines listed from the lightest to the heaviest:

Champagne and sparkling wines,
Chenin Blanc,
Chablis or unoaked Chardonnay,
Sauvignon Blanc,
White Bordeaux,
White Burgundy,
Pinot Gris,
Mature or cask-fermented Chardonnay (especially Californian and Australian)

Red wines listed from the lightest to the heaviest:

Pinot Noir,
Cabernet Sauvignon,
Rhone or Syrah (Shiraz)

Stefan Lagae

Reviews – Wine Taste Techniques For Beginners

Reviews there is something elegant and sophisticated man who knows his wines and is home taste and drink “nectar of the gods. “what can not be very obvious to many is that it is a skill that can be learned and mastered beyond just knowing that red wine goes with meat and whites go with fish and other seafood. If you are lucky enough to live near a grape growing area in both napa and sonoma valleys in california. Where wineries both big and small. You have a very good opportunity to learn the finer aspects of test the summer with very little cost to you. This is because many of these wineries to hold a wine tasting tour just for the education of their markets and develop new customers for its wines.

About the quality of the wines being served. Listen to him carefully. Reviews especially the part when he sings praises to the wine being tasted at the moment. It can work more than ten different types of wine during these sessions. All this is very good. But if you are just a beginner and not very professional. The head can rotate in both literal and figurative sense. Of alcohol in wine. Take notes to help you remember. With no apparent. Reviews basically, there are three things that you have to know the wine. Any wine – its color. Smell and taste. Signed before the wine tasting tours.

It may be worth it. Generally have to go through a basic description of the wine. First, you have to buy more wine glasses in different shapes and sizes. You’ll also need to buy a few bottles of wine for comparison and self-education – white. Reviews red, etc. The first thing to note as you pour a glass of wine is its color and clarity. Tilt the glass away from your body and look at the wine. Preferably against a white background. E. G. A paper napkin or tablecloth. Examine the wine from the rim to the center. Reviews a red wine may appear brown. Purple, garnet, ruby, brick red or reddish brown. White wine is bright. Light yellow, light green. Amber, gold, or light brownish. A younger wine will be a shade lighter than an older version of the same variety. Your glass cork, swirl a little bit and look for or to give deposits. These are not good signs. Reviews dark brown color reds or even white wine signal is lost ferment. The second quality noticeable when you have a wine tasting is the smell of wine. How do i smell wine is critical to its low rating. For a change, it is considered polite to pointedly make use of their sense of smell. The wine cork under your nose. Blow quickly after pulling it out of the bottle.

You are also allowed to swirl your glass is approximately 10 – 12 seconds to evaporate alcohol and release the natural aroma of the wine. To take another quick taste to savor its smell. Reviews as it continues to swirl your wine glass. You can bury your nose into the glass and inhale deeply to discern the smell oak. Berry, citrus and flowers. reviews if you become more familiar with wine and a variety of aromas. You can identify them more and more clearly. Not be able to make comments and insightful about the wine’s bouquet. You can identify a wine tasting quite like james bond. And approximate its movements with a flourish when going through the motions of approval of a bottle of wine to be served on him and his date. The third aspect of the wine tasting. In fact, a small sip of wine around the mouth and rolling it round your tongue age reporting. Wine tasting, in fact. Is. At this point you should discern how wine tastes with regard to its alcohol and tannin levels. Acidity and residual sugar. Ultimately, a wine will be judged by how you like it if you buy it again. Because you like to drink.