I had good cause to break open a favorite red the other day as the news crossed my computer that my wine appreciation video on You Tube “How to Taste Wine” had surpassed the Wine Spectator version. No only that, other versions had just half the viewers we have attracted. The Taste of Wine TV count of a short and long conversation is now: 19,899 and 37,605 respectively. You may view the short version by Clicking Here or the longer version by Clicking Here
It’s always a good idea to occasionally think about the essence of wine tasting and how to get the most out of the experience.
Photo:The late Leon Santoro who was a brilliant winemaker from Orfila Winery in Escondido California was the best wine taster I ever knew.
Anyone can drink wine. You raise the glass and down it goes. That may be acceptable for some. But with over 5,000 different wines available, each one just a little bit different from the next in several ways, a simple four step guide goes a long way in measuring thequality of a wine choice. I call it a four part harmony “S” test.
Wine tasting really begins with the valuable information on the label.
You learn about the vineyard, location, harvest year and the winemaker’s philosophy of the wine’s value. With a wide bowled, “tulip” style glass that is not cluttered by silly design elements, you are now ready to judge a wine by the following characteristics:
Sight – including color and clarity.
Swirl – aerating the wine and observing its “legs.”
Sniff – smelling its aroma and body.
Sip – tasting the wine, and the lasting effect of its taste.
Sight is like viewing a portrait for rich color and texture. After pouring an amount of wine, about a third of the size of the glass, view the content from the top of the glass. The wine should be clear with no sediment. With whites it will appear more intense in Chardonnay than say a Riesling. With reds, Cabernet should have a deeper, darker color than say a Pinot Noir. Next, swirl the wine by holding the stem tightly and rotate in a counter clockwise direction, but not so hard that the wine spills over the side. You are aerating, allowing air to penetrate the wine and release lovely aromas. Look for the “legs” or residue on the side of the glass. This is evaporated alcohol. If the lines are thick and “leggy” then you have a stronger, alcohol-forward wine. 14% or more alcohol content will show itself as “leggy.”
The smell of the wine is its “bouquet” or “the nose” of the wine.
There are over 200 different scents attributed to wine, but you may just smell wine, and that’s OK too. I recommend getting your nose down into the bowl and do short, sharp inhalations for the most revealing sensation. Don’t analyze too much, just enjoy!
The final, most enjoyable climax to this four part harmony is the sip, and you might add swallow as another by-product of the last “S” to find wines you really love. Slowly let the liquid envelope the many taste buds you possess in your mouth and tongue. It’s a wild ride of flavors: fruits, vegetables, grains and nuts, spices, flowers, earth, oak, honey…and… (you fill in the rest).
So there it is! Sight – Swirl – Smell – Sip. Salute!
Family Winemakers Gather in Del Mar
California is home to many small production winemakers who place quality over quantity. Wine lovers will have an opportunity to meet and taste many of these wineries in a public event at the Del Mar Fairgrounds Sunday March 14 from 3 to 6pm. The list of wines is impressive and includes: Chalk Hill, Ecluse, Elizabeth Spencer, Frank Family, Hall, Halter Ranch, JUSTIN, Pisoni, Spring Mountain and ZD, just to name a few. Cost is $45. in advance and $55. at the door. To purchase tickets, go to www.familywinemakers.org. For questions, call 415-705-0646.
Wine Bytes
§ Bistro 39 in the Hilton Garden Inn at San Diego’s Sorrento Valley has a Napa Cabs event Sat. March 13 from 3:30 to 5:30pm. Four exceptional wineries will be tasted and discussed. Cost is $20. ea. For more information call 858-720-9500.
§ Gary Parker’s WineSellar and Brasserie, also in Sorrento Valley, has a Burgundy Bliss Wine Dinner Fri. March 12. 6pm start. 6:30pm dinner. $88. pp. Wines are from Gary’s own collection. RSVP at 858-450-9557.
§ Next San Diego State University wine class is Dynamic Wine and Food Pairing Sat. March 13 from 9 to 4:30pm at Wilson Creek Winery in Temecula. The class is part of a wine certification. Call 619-594-6924 for pricing.
§ Tesoro Winery in old town Temecula has a benefit wine event for Homeless Prevention Sun. March 21 from Noon to 4pm. Special $8. tastings will be offered with all fees being donated to the cause. For more call 951-308-0000.
No comments:
Post a Comment