Noisy Water Winery

∙ love gets better with age, and so does wine∙

What happens to wine when it's aged in a bottle?

Similarly to true love, select wine takes time to develop. Some wine tastes better with age because of a complex chemical reaction occurring among sugars, acids and substances known as phenolic compounds. In time, this chemical reaction can affect the taste, color and texture of wine.

We recommend aging our Petite Sirah, Merlot and Reserve Cabernet, as these wines will benefit and change from a few years of aging. We recommend not aging for more than 5 years, as the wine will be ready to be opened after that time period. Store horizontally in a cool and dark area for optimal aging! 

Pro Tip: Purchase multiple bottles of the same wine and open one to taste immediately, age the others, then do an analysis on how the wine has aged in grace over time by opening another one every 6 months - 1 year!

∙ pairing wine with your favorite desserts ∙

1: Acidity- an acidic wine will pair best with a fruity dessert that also is acidic.

2: Intensity- The more intense the dessert (like dark chocolate cake), the more intense your wine should be.

Pro Tip: A good rule of thumb is that as the color of dessert gets darker, so should the wine!

Lemon Bars Paired With Chardonnay

Chocolate Mouse Paired With Barrel Aged Sweet Red OR Amor En Fuego (Red Chile Chocolate Wine)

Apple Pie Paired With Gewürztraminer

A Traditional Portuguese Wine With A New Mexican Twist

This bright and fresh wine pairs with fish tacos, salads and sushi and is the perfect friend to accompany you to a picnic on a beach on your Winter vacation-pretend or not! This wine reminds us of grapefruit, white melon and lemonade and is bright and refreshing.

Here's Why Wine & Cheese Taste So Good Together

Ever wonder why wine and cheese taste so good together? Why they are the perfect match made in heaven? Why they make each other taste better? Well, there is actually a science (and history) behind it! Records dating back hundreds of years show us that wine and cheese have been served together for generations. It is believed among wine historians that the concept of pairing wine and cheese originated in the early winemaking days of France. 

THE SCIENCE

Science tells us that pairing foods and beverages that taste similar to one another improves the experience and that the similarities compliment one another, but the opposite can also be true! The fat in cheese and the acidity in wine compliment each other because of that very fact- they are opposites! If you consume fatty or oily foods/beverages, it makes your mouth feel slick, or even slimy. If you consume astringent foods/beverages like green tea and dry wines, it makes your mouth feel rough and dry. But if you consume these different compounds together, it creates a balanced and pleasing. "mouthfeel," which refers to the way foods feel in the mouth. No wonder cheese and wine pair so perfectly!

First, The Cheese.

Next, The Wine.