My Parents and I always have made our own. Our weapon of choice is the Montepulciano grape which we buy every autumn. Didn't make any this year as I've still got 50 litres to go. Probably next year though. here's some pics of the old country where the family get together and make a job lot from the vines and olive trees we have: After crushing... The big receivers hold around 1,000 litres, the little ones between them are for Olive oil, and hold around 250 litres each obviously it's not your lah deh dah highbrow lets all drive our ferraris and talk about how rich we are wine, but its all natural, you can neck a nice amount to make the world a very friendly place, and still wake with a clear head in the morning.
I stick with the Italian Reds like Valpolicella, Bardolino and Chianti ( must have the cockerel displayed on the neck apparently ). Prefer white, Sancerre is my favourite but expensive so generally stick with Sav Blanc..not very adventurous I know. Lugana is a good Italian white also, if you like Sav Blanc. Why have wines become much stronger in alcohol content, they used to be 10 - 11% now you can't find much below 13%. Wines good for you, part of your 5 a day.
Very good point about the alcohol content - I am getting a bit tired of being hit so hard by the first glass. It's got a lot to do with the ripeness of the grapes and their sugar content and I had been under the impression that this has increased partly due to global warming and partly due to a greater volume of wine being made in hotter climates (Australia, etc). However, looking around on the web, the topic is discussed a fair bit and it seems that fashions in wine making procedure have also played quite a part. I don't think there's much you can do apart from perhaps putting a splash of soda in white, and seeking out slightly lower strength wines, including some from the traditional European production areas. In fact you've reminded me to keep a eye out for some decent Valpolicella and Bardolino, both of which tend to be on the lighter side (when good, dreadful when bad); Beaujolais is often 13% but can be less, and much as people are put off by memories of sickly sweet Liebfraumilch, if you like a dry Riesling then the Germans still make some stunning wines, often 11% or less, but they are not cheap.
Got through a few of these over the festive period. Very smooth and around 13%. But have you noticed the label isn't in line with crest in the neck. No neither did I after a few glasses!
i used to love good red wines, then my taste changed, now i can only drink black sheep riggwelter. its nice.
