Sunday, June 5, 2016
Well, that's a mouth full (pun intended). In a word, the grape contains many flavor compounds that our noses can sense. It is these chemical compounds known as phenols that create the magic in wine.
As most of these chemicals exist in the skin (up to 300 different compounds) it follows that red wine contains more "flavor" than white wines that are not fermented with the skins.
These "tiny bubbles" are what we smell when we swirl and sniff our wine, and why the use of our nose is paramount in the enjoyment of wine.
Wednesday, May 25, 2016
This activity in the vineyard is called "canopy management" and serves many purposes as explained in this quote: "The purpose of leaf removal is to open up the interior of the canopy to light and air to help promote fruit ripening, reduce disease pressure and increase spray coverage. If conducted correctly, the benefits to grape quality can be dramatic as exposure can enhance fruit and wine flavor, color and wine texture."
The point of all this is to produce the tastiest grapes from that vine. When water is plentiful the vines make more leaves, but we don't want that. If the vines are happily making leaves they are neglecting their fruit. By pruning the extra canopy growth the vineyard manager is forcing the vines to get serious about the grapes which is all about improving the taste!
Wednesday, May 18, 2016
Grape skins contain hundreds of compounds (phenols) that mimic many aromas found in Nature. Wine then becomes a complex memory recall beverage.
For instance, many of us have a sensory memory of walking along a country road and eating black berries off the bush. Yum! So when I "get" black berries aromas in wine, I get a smile on my face. I have made a connection between my own experiences in Nature and the wine I am tasting today. Now if you add in some good friends and a beautiful setting (Say, on one of my wine tours!) you are making another great memory.
Finally, when you have a chance to taste that wine you just had at a latter date, you create a circle of happy memories. Moral of the story is to listen to your past while in the present with your wine so you can find better times in the future.
Sunday, May 1, 2016
Thankfully wine tasting is a subjective activity. You "get" blackberries in your taste and your friend "gets" cherries. Guess what, you're both right! Isn't that a relief?!
Many wineries these days advertise the various "scores" they get for their wines. "95 points Pinot Noir." I would warn against putting too much stock in these numbers. First of all, these numbers are meant as advertising in that they want you to buy the wines with great numbers. The problem is that these reviews are one person's take on that wine and not meant as gospel. They have their opition and you have yours...you're both right.
I'd rather not know if a wine is a "95" and let me discover its worth to my own taste buds without the "suggestion" that this has to be a great wine. Always start with an even playing field.
Tuesday, April 19, 2016
Let's start with "S" #1: Setting. Whether your at home or out at a winery, the setting helps set the mood of your tastings. Remember your mood and mind are very important to your tasting experience.
Start your tasting by looking at the color and texture of the wine. That's "S" #2: Sight. Admire the color by looking thru the wine with a white background.
Next you want to give some air to the wine. ( Assuming we're tasting a younger wine) This is "S" #3: Swirl. The idea is a thin layer of wine up the side of the glass. Swirl not Shake!
Now let's get our noses inside the bowl of the wine glass and enjoy the aromas that our swirling created. Slow down. Just relax and enjoy. This is "S" #4: Smell
Time to take a Sip; "S" #5. Don't drink the wine...let it sit on your tongue. You can even Slosh it around; "S" #6.
Finally, you can opt to Swallow; "S" #7. But don't rush on to the next taste. Apply "S" #8 and Savor your taste. You may get more "information" after you have swallowed the wine.
Monday, April 4, 2016
Needless to say, we have some ground to cover to get up to speed in the enjoyment and understanding of wine. Thankfully these days the wine selection has greatly improved. The days of jug wines are surpassed by quality bottled wines.
Yet there is still a lack of knowledge on the proper serving temperatures of wines. Believe me, it is vital to serve your wines within a given range, outside these temperatures and your wine suffers. Paying attention to your wine's temperature will improve your enjoyment.
One example is wine from the refrigerator! Wrong. If you want something cold have some ice water. Serving your wine too cold mutes all the wonderful aromas and flavors of the wine. In wine geek talk: a flabby wine. A nice white Chardonnay should be served at 48°....that's not a frig temp.
Sunday, March 20, 2016
It really goes to the heart of the matter, or should I say "terrior", of where the grapes are grown. This French term is often used to describe the various factors that surround the vineyard in question, such as climate and soil. Over the millenniums grape growers have learned what grapes do well in what environments. An AVA usually features certain grapes that meet these guidelines.
All this means that as a consumer you can expect a certain level of excellence in the wines that are produced within the geographical boundaries of the AVA.
Following this line of reason you can expect a good quality Pinot Noir from the cooler Russian River AVA than from the much warmer Dry Creek Valley AVA. Bottom line is that if you are a Zinfandel fan you should head for Dry Creek Valley AVA where that grape does great things!