There are three or four dry white wines that everyone has heard of and are staples in pubs and bars across the country. In this article we will look at these and some other classic white wines and hopefully point out the difference between them.

Chardonnay

Probably the best known dry white wine on the shelves in bars, the name of this wine relates to the name of the grape. The chardonnay grapes are used in many different wines including the ubiquitous Champagne. However the chardonnay that we are familiar with in pubs and bars is often from the New World and is a strong tasting wine with a gutsy flavour. It is normally darker in colour than other white wines too. Great for an after work drink though â?? this will give you a strong taste as well as that refreshed feeling.

Pinot Grigio

Another fine dry white wine that is seen on wine lists across the country. This tends to be lighter in taste than a chardonnay and is something on the dangerous side as it can make you feel as if you are not drinking wine. This is a great wine to drink with chicken dishes or salads

Sauvignon Blanc

This wine has had a rebirth over the last ten years with the advent of the grapes successful production in the New World. Sauvignon Blanc is another light white wine but it has almost tart undertones, grapefruit and gooseberry flavours are the order of the day. It is a refreshing drink on a hot day.

There are many other types of dry white wine that are less prolific on wine menus across the country. There is for instance, Chablis, which is a very dry white wine. This is a very dry white wine which is made from a Chardonnay grape and is a wine that tastes great with fish. A Chenin Blanc is another white wine which makes a great after work drink.

The most important thing with wine though is to ensure that you have a wine that you enjoy so the important thing is that you enjoy the experience of drinking it.

For a range of dry white wine to suit every palette or just to investigate wines that are available online to buy go to www.laithwaites.co.uk

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Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years, especially about dry white wine.

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One of the things that you will have to decide over the next few months is the reception and as part of that, what you are going to serve your guests to drink.

Traditionally a wedding reception starts with the guests being given a drink on arrival and then they move on to tables and the meal. So what is the best thing to give your guest on arrival and what is best to serve at the table. This article tries to give an overview of the various things that can be served at a wedding and gives you a few options to make you wedding stand out from the crowd.

On arrival at a wedding reception many people like to serve a glass of sparkling wine or champagne. This can be red, white or rose depending on the time of year and the theme of the wedding. If you are on a budget it is good to know that cava (Spanish sparkling wine) is a good champagne substitute and can be just as good as champagne. Alternatively if it is a winter wedding you could serve mulled wine on arrival or a wine cooler (wine, fizzy water and fruit) if it is a summer wedding.

Then when it is time to move on to the main reception it is good to serve a mixture of red and white wine. It is good to have a selection so that people can choose which colour they want. Some people donâ??t like one or the other and it is also great to serve a jug of water â?? this will stop people from drinking too much and also allows those non drinkers to have a beverage too.

Whatever your style of wedding it is a good idea to source your wine through an independent online wine retailer. They will have a wide range of wines for you to choose from and will also be able to advise you on the style of the wines that you are choosing. There are many different independent online wine retailers but for a good range of wines why not check out Laithwaites.

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Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years, especially about wedding wine.

There are lots of ways of buying a case of wine and this article will look at some of your options.

You can buy wine in bulk at a supermarket. This is a great way of getting wines that are good for everyday use and can also be kept in a cupboard or fridge for future use. Also, from a price point of view they represent great value for money. There are however a few disadvantages from buying wine at supermarkets. Supermarkets tend to stock wines from companies that produce immense quantities of wine â?? this means that they are all very similar in style and you are unlikely to get anything different. You also have the added disadvantage of having to carry your own wine home..

You can buy a case of wine from a specialist wine merchant. This is a better way of buying wine. You get a larger range of products to choose from and can often taste the wines before you purchase them. This means that you know exactly what you are getting for your money. Again you will have to get your wines home with you but it is a great way to buy good quality wine.

With the advent of the internet though there is another way of shopping that has become more and more popular, buying online from and independent wine retailer. This way you can read about the wine before you buy. Mix a case up yourself with a selection of different colours and types of wine and then the company sends them to you so that you donâ??t even have to carry them back from the shops yourself. Ideal for those of us who like to know a bit about what we are drinking and giving you the convenience of buying in advance.

A great place to start you search for the perfect case of wine is Laithwaites they give you a great overview of the wine market and the opportunity to take advantage of good online wine deals.

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Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years, especially about cases of wine.

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A great way to start the night off is with a bottle of sparkling wine. All those bubbles get everyone a little merry and get the chatting and laughing going. And just because it is sparkling wine doesn’t mean that it has to cost a lot of money or be something really sweet and cheap. Look for a Cava, a Spanish sparkling wine. This is very similar to Champagne but as it is not from the French region it can’t be called by that name. It is fizzy and fantastic at getting a party started. If you want something a little less bubbly you can try the Italian equivalent, a Prosecco. This too is a sparkling wine and is another great way of getting the bubbles without burning a hole in your pocket.

After you have enjoyed a bit of a sparkle you can then start on a good bottle of chilled white wine, if it is summery weather or move on to mulled wine if it is in the middle of winter. A great wine to drink with friends is a Pinot Grigio. Fresh, dry and mellow it goes well with salads and fresh fruit and makes a great wine to have with the girls. If you are eating it is best to think about the food you are having and match the wine to the food.

If you are having an Italian themed evening than the Pinot Grigio is a great wine to serve. It works well with pizza and pasta. If you are having more of a tapas sort of evening look at a Rioja. In general it is good to theme the wine by the food. Look at where the wine is from and that can work well with what you are eating – unless it is spicy. Very few wines work well with spicy food – the seasoning often overwhelms the taste of the wine. However there are exceptions – a strong Australian Chardonnay will work with spicy foods. It can stand up to the taste and still allow you to enjoy it. In fact Australian wines do well with barbecued food too – try a Shiraz if you like red wine.

So whatever you evening is with the girls, there will be a wine that suits the occasion.

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Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years, especially about wines for a girlie night in.

Then, of course, the internet happened. And high street stores of all stripes put down their shutters for good, unable to cope with the migration of customers to virtual marketplaces, where stock is bought and sold in numbers and delivered peremptorily in faceless vans. The internet had (and has) no soul – but it was, and is, quick, convenient and almost never without whatever consumers want. The humble wine merchant, presumably, with his and her unique combination of passion and product, was doomed, in this aseptic new shopping model, to turn up toes and die like all the rest.

Only it didn’t happen. The wine merchant, unlike almost every other individual high street shop, found the internet and thrived. Why? Because, as well as being a globalised marketplace, the internet is a bottomless well of information. Remember what it was originally called- ‘The Information Superhighway’. A place where knowledge could be passed freely among peers.

The high street wine merchant founded a whole industry on the idea of passing out knowledge. Knowledge, the wine merchant knew (way before the Information Superhighway found it out) creates peers – and peers buy the stuff that knowledge makes them aware of. When a wine merchant teaches a client about wine, that client is initiated into the delightfully arcane world of wine appreciation: feeling, as a result, a kinship with all the peers that world gives them. So they return to their wine merchant every week, tied to a store or brand by the unshakeable loyalty that comes out of belonging to a peer group – a tribe. Uniquely, the wine merchant has thrived online for this very reason. The internet creates peer groups almost by default (one only has to examine the millions of Facebook “groups” popping up daily like so many digital mushrooms) – and wine merchants, on the internet, suddenly have access to a gross number of potential customers far in excess of the modest headcount they could command while tied to a specific location in a particular town.

The wine merchant was, and is, lucky. A wine merchant thrives on niche-hood: and the Information Superhighway, or internet as we now call her, is a street built either of niches or huge conglomerates. Nothing else lives for long in there – just those two opposites. With his (or her) unique blend of privileged knowledge and commercial product, the wine merchant, unlike anyone else, has survived the collapse of the physical high street with unshakeable, cheerful aplomb.

The wine is drinking by God’s will, and that, in terms of the new harvest, in France, by law, still exerts the third Thursday of November when the “secede” – the new Beaujolais. Caps open at midnight, no one mustn’t open the bottle before it. A number of drinking cup counts are then gingerly the next day, the hangover from their desk. For comfort, quickly followed by the weekend.

By clock irony, the new Beaujolais is not opened first in the motherland, France, but on the other side of the globe, in Japan, where Thursday comes a little earlier. If we are right, and order is, as a drunkard from the land of the rising sun, the largest foreign consumer of primary nectar from the Saone valley. Over six million bottles of the new Beaujolais sipping Japanese who, on the feast of wine, it know how to fill the pools.

In France, meet only the “streams” from the bottle. In a country where they say that the “meal without wine – lunch sadness”, Beaujolais is one percent of the total production of grape nectar, and in the barrels every year float up to half a million hectoliters of wine. Others are kept, sometimes years, to more mature. What is Beaujolais concerns, the council is to be in the dark cellar reserve of two to a maximum of ten years, who can refrain.

The French say that without the bread and wine, there is no love. Wine is the history, culture, tradition. Beaujolais is the first wine, and wine in France more than a beverage. This is witnessed by the saying: “You might say growers of grapes to the woman cheats, but do not tell him that his wine is bad.” However, many previous years complained that the wine uvrilo to speed and that the wine is sometimes put into it all manner of yeasts that are themed on a banana. It is a promise, came to an end.

That wine is good, if nothing else, at least for a gathering with the company, showed numerous “tasters” who are in cafes across France, and the world, traditionally more in 1937. year, and this time rushed to “test”. Available to them is about 40 million bottles that, by law, may be sold by 15 December.

Beaujolais is even exported to 110 countries in the world passed by approximately fifteen million bottles. Last year, outside of the French “hexagon” drunk is about 115,000 hectoliters. Of these, almost half in Japan. On the second fan Beaujolais Americans are from about two and a half million bottles popijenih new French wines, followed by neighbors, the Germans, with 1.3 million.

The new Beaujolais is an excellent example of how the mediocre wine can make a great business. The region north of Lyon, who is a writer, journalist and politician Leon Doda said that there are three rivers – Ron, Saona and Beaujolais, he knew well that kinda cash in his vineyards, in tens of millions of euros every year.

The new Beaujolais is the first night, a little more expensive and much better wine. The French, however, like to say that “only the first bottle of expensive.” Next go to the expense, somehow, on their own.

Such a glass of wine makes it easier to shaking, which promotes its smell, which is important when testing. The long stem prevents heat and warmth of wine hand. To feel the smell, it is a glass that is narrower towards the top than the bottom.

Line quality glasses are designed to maximize taste and aroma. Apparently, wine glasses can be so designed that when drinking wine direct to the parts of the mouth where you will experience optimum flavor. They say that the mouth is a different place for each wine, including various forms of glass based on centuries-old concept.