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Thanks for visiting our home page! Take a minute to explore Augusta's best source for delectable wine. Apart from having the area's largest selection of wine, 2200 labels and still adding more, we deliver unsurpassed service to our clients. Our hands-on approach to your preference in taste allows you to easily enjoy wine ranging from every day values to highly collectible.
At Vineyard Wine Market you don't have to spend a lot of money to experience a quality wine!
Check out our line of Picnic Time picnic baskets and more on our online store!
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Monday - Thursday
10:00 AM to 7:00 PM
Friday - Saturday
10:00 AM to 8:00 PM
PH:(706) 922-WINE (9463) |
"Taking the Mystery Out of Wine One Bottle at a Time!”
Wine Tastings |
I want to thank everyone that have supported our wine tastings. This is a great opportunity for everyone to learn about the different flavor profiles available and take advantage of special savings offered in conjunction with these events.
We will be holding regular wine tastings every Friday from 4:30 PM to 6:30 PM and on Saturday from 1:00 PM to 6:00 PM. Featured wines will be very appropiate for the season. This will give our customers a sneak preview of the wines and discover the pleasures of exploring the wonderful world of wine.
Our Friday & Saturday wine tasting will be $2.00 per individual or free with any purchase of wine during the visit.
We will taste, each week, high end wines. A one or two ounce pour will be available for each wine we feature that day. This has been a very popular addition to our regular weekend tastings.
Thanks again for your support!
Roger Strohl & John Desboeufs
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SAKE RICE WINE INFORMATION
OK I know it is not a "grape variety", but with our Sake tasting coming up on the 20th thought some of you would find this interesting.
Sake is known by most non-Japanese as the hot drink served at the local slice-and-dice - no strong flavor, but a potent punch. Sake is actually a very diverse set of flavorful rice wines, dating from the 3rd century.
Sake was first called kuchikami no sake, which meant "chewing in the mouth sake". A whole village would gather to chew up rice, nuts and other grain, and then spit it into a tub to ferment. This formed part of the Shinto festivals of fertility. Luckily, more modern practices are a little more sterile.
Sake is, at its simplest, a concoction of rice, water, and mold. Because of this, the type of rice used, the purity of the water, and other basic quality standards make a huge difference in the type of sake created. The rice is often polished down, removing the surface imperfections. This polishing also removes fatty acids - some companies claim the more fatty acids removed, the less of a hangover the drinker gets.
Sake is brewed for around a month, and then aged for around six more. It should be consumed shortly after purchase, but can last up to a year. It should be refrigerated. Sake typically has around 15% to 17% alcohol, and is an almost transparent color. Some can be light amber or gold. Yellowed sake is usually old.
Sake has a wide range of tastes, but most taste of flowers and of course a rice flavor. It can be delicate or powerful. The "impact" of sake is called kuchi-atari. It can be very sweet or dry, depending on the density of the sake.
The complexity of sake is called oku-bukai. Like wine, a sake can be earthy - this is called koku ga aru. The "aftertaste" or finish of a sake is called its tail.
Sake can be served both warm and cold. Traditionally, summer sakes are served chilled, while winter sakes are served, as James Bond knows, around body temperature. It should never be served piping hot. The heat destroys the flavor - if you get a sake at a restaurant too hot to touch, send it back.
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