wines for beginners,sweet wines for beginners,sweet red wine for beginners,best red wine for beginners

Wines for Beginners

For those of us in the wine trade, it’s hard to remember what it felt like to be a beginner. The nerves. The uncertainty. The fear of being judged.Being new to …

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Rimapere 2017 Sauvignon Blanc, Marlborough

A single vineyard bottle of Sauvignon Blanc from the Rimapere vineyard in Marlborough’s highly regarded Rapaura district. This joint venture between Bordeaux’s Baron Benjamin de Rothschild (owner of Château Clarke and …

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spanish wine regions

Spanish Wine Regions

It is no secret that Spain has a lush terroir, bringing us the world’s most exciting cultivars and high-quality wine. As a result, Spain is now known for being one of …

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Frontpage Hero for Wine School of Philadelphia

Salviano 2012 Orvieto Classico

OrvietoOrvieto used to be huge. I still am surprised when younger sommeliers and students don’t recognize the name.  In the ’80s, it was one of those bottles that white zin lovers …

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Frontpage Hero for Wine School of Philadelphia

Chalk Hill 2011 Sauvignon Blanc

A unique style of Sauvignon Blanc that typically is referred to as “Fume Blanc” saw its popularity peak in the nineties. You know, last century.That said, this is a fantastic example …

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Associated Press: The perfect drink for the Super Bowl

During Superbowl season, beer and football almost seem like synonyms. But what if you or your crowd prefer wine?

Since most foods served on Superbowl Sunday – the usual array of chili, ribs, chips and dip – are salty, David Snyder, a wine instructor at the Wine School of Philadelphia, suggest high acid wines such as Champagne or sauvignon blanc.

“Champagne with potato chips goes perfectly,” he says. “High acid wine goes with salty foods because it’s going to moderate the saltiness. It’s a fantastic combination.”

But be careful when it comes to chili or ribs, especially if they’re hot and spicy. Low-acid whites, such as chardonnay, or high-tannin reds, such as cabernet sauvignon, react poorly with the heat.

“It will override the natural flavors and the food will end up tasting terrible,” Snyder says.

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