Just back from a week on the road to the Napa/Sonoma area on business and mixing in a little pleasure along the way. Made all the appointments, packed up the Jeep, loaded the cooler, got the maps out and hit the road for the 10 hour journey through California.
I thought I'd share some of my visits along the way and maybe give some insights to some lesser known places. Now, this is probably my 12th trip to the region, and I always seem to find some gems that I've missed in the past. This trip was no exception.
Here's a summary of where I went and what I found:
January is not the ideal time to visit - the vines are all pruned, the weather was cold and wet, the towns were sleepy and many things were closed. The upside is that you have less people to contend with and most of the wineries are glad to see you in their tasting rooms. Also, the rates are a lot lower and you can find really good deals all around.
The Silverado Trail is one of my favorite places on earth - arguably, this little trail just east of the main Napa road produces some of the best wines in the world. With the best parts of Oakville, Rutherford, St. Helena, and Stags Leap districts, the "Who's Who" of wines is at every turn. If you have not done this trail, it is a must next time you are there. Just note that most of the wineries require appointments these days, but there are also plenty that still don't. Call ahead.
Surprised to see so many new properties & tasting rooms - names like Alpha & Omega, Black Stallion, Darioush, Round Pond, and Frank Family were refreshingly progressive in their visions and bring a nice air of newness to the region. Although quite self-absorbed with their style, money and success, Darioush does make some outstanding reds.
Stay in Sonoma, not Napa - we enjoyed basing in Sonoma way better than Napa. The Plaza has a ton of nice shops and restaurants and the people are very welcoming. It is a short drive to the Napa area and there are a ton of places to see north and west of Sonoma as well. Overall a much more central location to more of everything.
Be organized and prioritize - with well over 400 wineries, the task of what to do/see is daunting. I believe the best thing to do is figure out which region(s) you want to see and map it out ahead of time. If you are in to reds, do the Silverado Trail. Whites, get to Russian River Valley. Overall entertainment factor, mid-Hwy 29 north of Napa proper. Leave plenty of room to be flexible as you will come across places to stop all the time. Call and make several appointments at the wineries you have to see and make various stops around that.
Places you have to see/do - tough to put a summary together as there are so many good spots and it is very individual as well. But if I had to list a few, here goes:
Sterling Vineyards - fun tram to ride, great tours and decent wines
A Champagne tour - there are several to choose from...Gloria Ferrer, Domaine Carneros, Mumm...to name a few, but it is must-do. Very fascinating how it all works.
Jordan Winery Estate Tour - by appointment only and they only take 12 people. It is a great story/tour and the estate is grand.
Copia - in downtown Napa, this culinary, wine and art center is pretty cool. You don't need a lot of time there, but worth a peek.
Hess Collection Estate - located on the west slope of Napa in Mt. Veeder, this is one of my favorite wineries and art museums. Plus their wines are very good and reasonably priced.
Other favorite wineries/tastings - ZD Wines, Quintessa, Jospeh Phelps, Chateau St. Jean, Ferrari-Carano, Jacuzzi, Artesa, Silverado.
Viansa Italian Market - right as you come in the valley from S.F. just outside of Sonoma, one of the first places you'll see is this winery/market. Stop either on the way or the way out, but they have great foods, dips, sauces and their wines are quite nice as well.
Rutherford Grill at lunchtime - right in the heart of the main Hwy 29 drag this is a great casual dining spot to see and be seen. Make reservations or get there before noon or no seats to be had. I like sitting at the bar and people watching.
Well, that's the scoop from your on the ground reporter. I am sure to have left a lot out, but everyone has their favorite spots. Still lots to see and do...just an excuse to get back up there again soon.
Who knows, maybe I'll end up being planted there for good...one can only hope.
Until the next sip...swirl ya' later.
JM
Chief Wino
Monday, January 28, 2008
Monday, December 31, 2007
2008 Wine "Resolutions"
Since most of us cannot keep our New Year's resolutions, or we've 'resolved' NOT to have resolutions in the first place, I thought I'd throw together a more poignant list of what it is I'd like to achieve with my wine savviness. Now this does not mean that I will not concoct some personal list of things I'd like to achieve in 2008...I actually like resolutions in the form of goals...but I do want to separate my wine category as there is so much to learn. So as I've learned more of what I actually don't know, I feel it appropriate to fill the gaps in my wine repertoire. Here goes...
1. Learn more about food and wine combining. I still think this is a hugely under-rated subject and most can benefit from learning good combinations.
2. Explore Australian wines more. The volume and variety coming out of Australia these days is growing rapidly and they are making some VERY interesting wines.
3. Visit a region that I have not been to yet. The top two on the list would be Tuscany or Bordeaux.
4. Revamp my wine cellar and drink the ones ready to go. Problem here is that I believe I have more wine that needs drinking than I have either friends or time...OK, not such a big problem.
5. Work more directly with wineries in reaching the general public. There is a huge opportunity for people to discover lesser-known great wines.
6. Drink a lot more Riesling and learn more about this noble grape. It is one of the most food-friendly grapes around and I've only scratched the surface of its potential.
7. Discover more of the great wines and values of Spain and Portugal. I love all the indigenous varietals there and it is truly one of the great up-and-coming regions in the world.
8. Go to more wine tastings. Just in my area, there are several stores/shops conducting really nice tastings that are a great way to discover wines that you would not normally encounter.
9. Drink more Champagne (sparkling wines). There is so much good "sparkly" being made all over the world now that I'd be very remiss not to try it more often.
10. Have more home wine parties. I love to entertain and introduce my friends and family to interesting wine and food experiences.
Now that I have put this in 'black and white' for all to see, I feel very compelled to stick to the plans I've set out for my wine adventures. As opposed to my personal goals that I generally keep to myself and stress out to make happen, these might be easier to achieve. At least in looking at this list above, I think it is safe to say that I'll have a hell of a lot more fun sticking to my wine resolutions than my personal ones.
Hmmm, maybe we're on to something here...actually make your resolutions something you enjoy doing...? OK, personal resolution #1 duly noted...9 more to go.
Best wishes to all for a great 2008!
Until the next sip...swirl ya' later,
JM
Chief Wino
1. Learn more about food and wine combining. I still think this is a hugely under-rated subject and most can benefit from learning good combinations.
2. Explore Australian wines more. The volume and variety coming out of Australia these days is growing rapidly and they are making some VERY interesting wines.
3. Visit a region that I have not been to yet. The top two on the list would be Tuscany or Bordeaux.
4. Revamp my wine cellar and drink the ones ready to go. Problem here is that I believe I have more wine that needs drinking than I have either friends or time...OK, not such a big problem.
5. Work more directly with wineries in reaching the general public. There is a huge opportunity for people to discover lesser-known great wines.
6. Drink a lot more Riesling and learn more about this noble grape. It is one of the most food-friendly grapes around and I've only scratched the surface of its potential.
7. Discover more of the great wines and values of Spain and Portugal. I love all the indigenous varietals there and it is truly one of the great up-and-coming regions in the world.
8. Go to more wine tastings. Just in my area, there are several stores/shops conducting really nice tastings that are a great way to discover wines that you would not normally encounter.
9. Drink more Champagne (sparkling wines). There is so much good "sparkly" being made all over the world now that I'd be very remiss not to try it more often.
10. Have more home wine parties. I love to entertain and introduce my friends and family to interesting wine and food experiences.
Now that I have put this in 'black and white' for all to see, I feel very compelled to stick to the plans I've set out for my wine adventures. As opposed to my personal goals that I generally keep to myself and stress out to make happen, these might be easier to achieve. At least in looking at this list above, I think it is safe to say that I'll have a hell of a lot more fun sticking to my wine resolutions than my personal ones.
Hmmm, maybe we're on to something here...actually make your resolutions something you enjoy doing...? OK, personal resolution #1 duly noted...9 more to go.
Best wishes to all for a great 2008!
Until the next sip...swirl ya' later,
JM
Chief Wino
Thursday, December 20, 2007
Bring on the bubbles...tiny bubbles.
Well before the New Year even starts, I've already decided what my first (of many I presume) resolutions will be - Drink more Champagne! Like many resolutions, I've said this before and did not stick to it and I am in such a deficit now that my tombstone should read - "lover of good women (my wife), wine and song...but did not drink enough Champagne damnit!"
So what will make 2008 any different? For starters, I have a new appreciation for sparkling wine and food combinations. I really had no idea that sparkling wine could pair so well with so many foods...especially seafood which I love as well. Second, I've discovered all the other regions that produce very good sparkling wine at very reasonable prices. Cava, Sekt, Asti/Spumante, Prosecco, Cremant along with all the domestic brands that are doing a very good job with sparklers these days. Lastly, more convenient availability on hand. I am committed to always having a bottle chilled and ready to go. In the past, I would only purchase for special occasions and then chill it appropriately. A small separate cooler for this will do the trick. (hey Santa, wink, wink, are you listening...?)
Now, back to the food and sparkling wine thing. To begin with the basics, realize that Champagne is wine, only bubblier, and should be paired appropriately. True Champagne can only come from the Champagne region in Northern France and all others fall in to other 'sparkling wine' categories by country as mentioned earlier. The three main grapes used are Chardonnay, Pinot Noir, and Pinot Meunier. (other countries use various indigenous grape varietals...but that's a whole other story). Blanc de Blancs (lighter body) is derived solely from the white grapes and Blanc de Noir (more weight) is from the Pinot Noir (dark) grape. Rose Champagne (my personal favorite) is mostly from the Pinot Noir grape with a touch of skin color imparted. Sidenote: Brut is drier than "Extra Dry" on labels and 'Vintage' Champagne is labeled with a year only in the years worthy of giving it this designation.
Some of the keys to sparkling wine going so well with food is its light alcohol and is balanced acidity. As with any food and wine combinations, you should pair the weight of the food with the weight of wine. In this case, the weight of the sparkly. Cava and Prosecco are lighter, and Rose and Vintage Champagne are heavier.
Here are some suggestions to pair with Champagne (sparkling wine):
Lighter-body - Cava, Sekt, Prosecco, Blanc de Blancs
- Salads, shellfish (crab/lobster/shrimp), oysters, sushi/sashimi, caviar, ceviche, Goda/Feta cheese
Fuller-bodied - Brut, Vintage, Rose
- roasted lighter meats (duck/poultry or ham), smoked seafoods, salmon, seafood salads/cocktail
Sweeter Champagnes or sparkling reds
- Chocolate, cake, cheesecake
That should give you a good start just in time for the holidays. Or, like me, commit to drinking more sparkling wine altogether, alone or with food.
Cheers! To a happy holiday and a very prosperous 2008!!
Until the next sip...swirl ya' later,
JM
Chief Wino
So what will make 2008 any different? For starters, I have a new appreciation for sparkling wine and food combinations. I really had no idea that sparkling wine could pair so well with so many foods...especially seafood which I love as well. Second, I've discovered all the other regions that produce very good sparkling wine at very reasonable prices. Cava, Sekt, Asti/Spumante, Prosecco, Cremant along with all the domestic brands that are doing a very good job with sparklers these days. Lastly, more convenient availability on hand. I am committed to always having a bottle chilled and ready to go. In the past, I would only purchase for special occasions and then chill it appropriately. A small separate cooler for this will do the trick. (hey Santa, wink, wink, are you listening...?)
Now, back to the food and sparkling wine thing. To begin with the basics, realize that Champagne is wine, only bubblier, and should be paired appropriately. True Champagne can only come from the Champagne region in Northern France and all others fall in to other 'sparkling wine' categories by country as mentioned earlier. The three main grapes used are Chardonnay, Pinot Noir, and Pinot Meunier. (other countries use various indigenous grape varietals...but that's a whole other story). Blanc de Blancs (lighter body) is derived solely from the white grapes and Blanc de Noir (more weight) is from the Pinot Noir (dark) grape. Rose Champagne (my personal favorite) is mostly from the Pinot Noir grape with a touch of skin color imparted. Sidenote: Brut is drier than "Extra Dry" on labels and 'Vintage' Champagne is labeled with a year only in the years worthy of giving it this designation.
Some of the keys to sparkling wine going so well with food is its light alcohol and is balanced acidity. As with any food and wine combinations, you should pair the weight of the food with the weight of wine. In this case, the weight of the sparkly. Cava and Prosecco are lighter, and Rose and Vintage Champagne are heavier.
Here are some suggestions to pair with Champagne (sparkling wine):
Lighter-body - Cava, Sekt, Prosecco, Blanc de Blancs
- Salads, shellfish (crab/lobster/shrimp), oysters, sushi/sashimi, caviar, ceviche, Goda/Feta cheese
Fuller-bodied - Brut, Vintage, Rose
- roasted lighter meats (duck/poultry or ham), smoked seafoods, salmon, seafood salads/cocktail
Sweeter Champagnes or sparkling reds
- Chocolate, cake, cheesecake
That should give you a good start just in time for the holidays. Or, like me, commit to drinking more sparkling wine altogether, alone or with food.
Cheers! To a happy holiday and a very prosperous 2008!!
Until the next sip...swirl ya' later,
JM
Chief Wino
Monday, December 3, 2007
The Wall of Wines
Here in California, we are fortunate enough to have the convenience of purchasing wine and liquor at the local grocer along with doing our regular shopping. I lived in Colorado for several years and was not only disappointed that grocers cannot sell wine, but you cannot even buy wine or liquor (or cars) on Sundays at all! Sacre bleu!! A travesty...but like everything else, you adapt and plan appropriately. I digress...back to my point...the wall of wines at the wine store or grocer...
So, here I am at the local Vons store, and I needed to buy a wine on the fly for certain dish that night. Off to the wine isle. Now keep in mind, Vons is one of the largest retailers of wine in the country and they do a pretty good job of stocking, displaying, and carrying some decent brands at very good prices. They've even done a good job of remodeling some stores here that really focus on wine sales and kiosk displays. At least, as much as you can do without a wine expert at the ready. But here's the rub; as I turned down the 'wine isle', I was met with a true wall of wines from one end of the store to the other. I mean, a real wall top to bottom, front to back, and the deep view isle like something you'd see out of a Alfred Hitchcock movie (Veritgo comes to mind).
I stepped back and thought, "Wow, how does the average consumer make a choice here? Where to even start?" With no help anywhere in sight, I began to think of a better way along with trying to get in to the mind of the consumer and their view of this dilemma. Uh oh, sometimes I hate my entrepreneurial mind...now I'm really in trouble...ugh!
So, here I am, frozen, staring at this wall of wines, looking up and down, right and left, in front of me and behind, thinking, staring, watching, wondering what's next. Then, it occurred to me that most people that go to the grocery store and buying, what else, (eureka!) food. Hmmm, food, wine, convenience, price, all in one place. There's got to be an opportunity here somewhere.
Here's my pitch. When I win the lottery and money is no longer a concern, (clutching my tickets right now...7,16,18,29,46 & 6), I want to present all these grocers with food & wine pairing kiosks to sit right in the middle of the wall of wines. I want to take all of my internet wine experience and bundle it all together to create the perfect virtual wine helper...let's call him 'Johnny' (i.e. Johnny on the spot). With these kiosks, you'd be able to type in "tuna caserole" and get a list of wine options right next to you to buy that will go with that dish. Type in "Merlot" and see dishes you can create to go with your favorite wine. Or, you can type in a variety of requests that involve wine, liquor, food or entertaining and get volumes of info and suggestions along with carefully selected partners to assist in the process. You could also make 'Johnny' available from home so that people could leisurely spend time and/or print out materials to carry while they shop. Point is, you've got a very captive audience and the possibilities are endless.
On second thought, maybe if I present these grocers this idea now, it WILL be like winning the lottery, only better odds. Now if I just had the ultra deep pockets to execute this myself in the first place...chicken or the egg? All right, everyone hold hands and let's pray for the following - 7, 16, 18, 29, 46 & 6.
Until the next sip...swirl ya' later!
JM
Chief Wino
So, here I am at the local Vons store, and I needed to buy a wine on the fly for certain dish that night. Off to the wine isle. Now keep in mind, Vons is one of the largest retailers of wine in the country and they do a pretty good job of stocking, displaying, and carrying some decent brands at very good prices. They've even done a good job of remodeling some stores here that really focus on wine sales and kiosk displays. At least, as much as you can do without a wine expert at the ready. But here's the rub; as I turned down the 'wine isle', I was met with a true wall of wines from one end of the store to the other. I mean, a real wall top to bottom, front to back, and the deep view isle like something you'd see out of a Alfred Hitchcock movie (Veritgo comes to mind).
I stepped back and thought, "Wow, how does the average consumer make a choice here? Where to even start?" With no help anywhere in sight, I began to think of a better way along with trying to get in to the mind of the consumer and their view of this dilemma. Uh oh, sometimes I hate my entrepreneurial mind...now I'm really in trouble...ugh!
So, here I am, frozen, staring at this wall of wines, looking up and down, right and left, in front of me and behind, thinking, staring, watching, wondering what's next. Then, it occurred to me that most people that go to the grocery store and buying, what else, (eureka!) food. Hmmm, food, wine, convenience, price, all in one place. There's got to be an opportunity here somewhere.
Here's my pitch. When I win the lottery and money is no longer a concern, (clutching my tickets right now...7,16,18,29,46 & 6), I want to present all these grocers with food & wine pairing kiosks to sit right in the middle of the wall of wines. I want to take all of my internet wine experience and bundle it all together to create the perfect virtual wine helper...let's call him 'Johnny' (i.e. Johnny on the spot). With these kiosks, you'd be able to type in "tuna caserole" and get a list of wine options right next to you to buy that will go with that dish. Type in "Merlot" and see dishes you can create to go with your favorite wine. Or, you can type in a variety of requests that involve wine, liquor, food or entertaining and get volumes of info and suggestions along with carefully selected partners to assist in the process. You could also make 'Johnny' available from home so that people could leisurely spend time and/or print out materials to carry while they shop. Point is, you've got a very captive audience and the possibilities are endless.
On second thought, maybe if I present these grocers this idea now, it WILL be like winning the lottery, only better odds. Now if I just had the ultra deep pockets to execute this myself in the first place...chicken or the egg? All right, everyone hold hands and let's pray for the following - 7, 16, 18, 29, 46 & 6.
Until the next sip...swirl ya' later!
JM
Chief Wino
Thursday, November 29, 2007
Wine List Blues.
OK, I'm on a mission to change all restaurants' wine lists to accommodate me (and my friends). I'll be selfish here and request that I am no longer left wondering what is best with my dish or if my guests will be happy with the wine I choose. Since I am usually the one that everyone hands the wine list over to the minute we sit down, I need more information from the 'expert' who put the list together. At the very least, give me some decent descriptions, a chef recommendation or two, some ratings, winemaker's notes and let me make somewhat of an informed decision.
This raises an interesting observation. If I even have trouble with the majority of the wine lists out there, how about the average person dining out with little knowledge of wine? In the sea of choices on a linear wine list, how do we choose? It becomes a guessing game at best. Unless swayed or compelled otherwise a certain way (by the rare resident Sommelier), most will opt for the tried and true brand name or strictly go by price leaving out some potentially great wines to try. I believe that restaurants have gotten lazy with their lists and are not only leaving the customer in a flux, but leaving money on the table...so to speak.
Here's an example of how I feel a page should appear vs. the usual linear listing of wines and their prices:
In my opinion, this accomplishes many things. First of all, by giving some background to the varietal (Merlot in this case) it gives the customer some information about the grape beyond just what Merlot stands for in their minds. Second, it immediately gives them an idea of what goes best with the food and credibility from the Chef. Third, by using the winemaker's notes, it allows an opportunity to upsell the more expensive wines and/or insert ratings if they choose. Last, it brings to life the menu and gives an air of comfort to the reader/customer and can appeal to their palate more easily. Plus, you give the reader some wine tidbits that they may not already know and this lends to building more customer loyalty and good conversation.
So, let it be known from here on out, I am going to approach every restaurant I know or visit from now on to make these changes to their list. Truly, a journey of a thousand steps starts with one...coming soon to a restaurant near you.
Until the next sip...swirl ya' later!
JM
Chief Wino
This raises an interesting observation. If I even have trouble with the majority of the wine lists out there, how about the average person dining out with little knowledge of wine? In the sea of choices on a linear wine list, how do we choose? It becomes a guessing game at best. Unless swayed or compelled otherwise a certain way (by the rare resident Sommelier), most will opt for the tried and true brand name or strictly go by price leaving out some potentially great wines to try. I believe that restaurants have gotten lazy with their lists and are not only leaving the customer in a flux, but leaving money on the table...so to speak.
Here's an example of how I feel a page should appear vs. the usual linear listing of wines and their prices:
Merlot
Merlot (pronounced ‘merr-lo’) originates from
►►Chef recommended menu pairings:
Ravioli alla Caprese, Penne Villa Capri, Pollo Parmigiana, Vitello alla Parmigiana, Filetto al Pepe Verde, Bocconcini di Manzo al Gorgonzola
2005 Fallbrook Reserve - Fallbrook, CA $21
95% Merlot, 5% Syrah
The ripe cherry flavors are complimented by the rich deep character of the North/Central Coast Merlot grapes, providing a distinct varietal fruit character with exceptional color and a smooth lingering finish.
2003 Martin Ray -
96% Merlot, 4% Cabernet
A deep garnet color highlighted by aromas of ripe cherry, plum and a soft hint of vanilla. Bright, complex flavors of fresh cherry and strawberry are nicely rounded out by rich vanilla oak.
2003 Kenneth Volk - Paso Robles, CA $39
87% Merlot, 13% Cabernet Franc
This dark Merlot has aromas of anise seed, ripe berry, olive and cigar box spices. On the palate, the wine is tightly structured with moderately firm, persistent tannins.
100% Merlot
On the palate, expect generous briar fruit and black cherry with hints of spice, mocha and vanilla as smooth, subtle tannins round out the mid palate, leading to a long, lingering finish.
2003 Peju Estate Selection -
92% Merlot, 7% Cabernet, 1% Petit Verdot
Bright red color with aromas of red currant, vanilla, clove, raspberry, bing cherry, and freshly crushed sage. This Merlot is suave and finely textured, round and voluminous on the palate - with rich flavors of vanilla bean, cherry and currant.
Fun Wine Facts:
When wine makers refer to ‘Bordeaux style’ wines, they are referring to the use of at least three of the five main Bordeaux blending varietals which are – Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.
###
In my opinion, this accomplishes many things. First of all, by giving some background to the varietal (Merlot in this case) it gives the customer some information about the grape beyond just what Merlot stands for in their minds. Second, it immediately gives them an idea of what goes best with the food and credibility from the Chef. Third, by using the winemaker's notes, it allows an opportunity to upsell the more expensive wines and/or insert ratings if they choose. Last, it brings to life the menu and gives an air of comfort to the reader/customer and can appeal to their palate more easily. Plus, you give the reader some wine tidbits that they may not already know and this lends to building more customer loyalty and good conversation.
So, let it be known from here on out, I am going to approach every restaurant I know or visit from now on to make these changes to their list. Truly, a journey of a thousand steps starts with one...coming soon to a restaurant near you.
Until the next sip...swirl ya' later!
JM
Chief Wino
Monday, November 19, 2007
Key Aroma 'Triggers'
Have you ever had a smell that came across you that almost magically took you way back to a lost memory or place? The smell of a perfume, wood burning embers, baby powder, petrol, freshly ground coffee, fresh baked cookies or even a new car can trigger various instant memories. In the world of wine, this can be a very useful tool if practiced correctly.
Back in one of my earlier wine classes, I clearly remember an instance when as we were doing our 'blind tastings' (i.e. when the varietal (grape) or wine is not revealed to you ahead of time) one of the students identified the nose of one particular wine as seemingly 'pepperoni-like' to her. After much of the class had a good chuckle about it, the instructor took this opportunity to point out that this was a prime moment to explore more of what was happening here. Spending some time with the student, it was uncovered that it happened to be a key trigger of the spicy/peppery flavors that often come from Zinfandel grapes/wine. Although pepperoni was a bit of stretch here, it was pointed out that for HER nose, it was a one of the definitive signs that this was a Zinfandel wine. From there on out, every time she got that 'pepperoni' nose, she always quickly identified the wine as Zinfandel. This applies primarily to single varietal (non-blended) wines, although once very well practiced, you can actually pick up these separate aromas in blends as well...but for now, stick to single varietals.
What I'd like to share is some of the key triggers I get when I "nose" certain wines. When doing several blind tastings, it helps immensely to have these triggers to quickly identify the varietal first and then continue on with the rest of the tasting evaluation. This is very individual and there are really no wrong answers here as long as it triggers the right grape used in production. Whatever you get that keys you in on the varietal is all that matters.
Here are a few of my triggers for wines that I drink regularly that take me to the varietal almost immediately:
Cabernet Sauvignon - green pepper mixed with leather
Merlot - soft red fruits
Syrah - vegetable garden
Pinot Noir - red vines licorice/cherry mixed with straw floor (i.e. barnyard earthiness)
Zinfandel - alcoholic spice & pepper with black fruit
Port - cup of moist raisins
Sauvignon Blanc - floral green grass
Riesling - old fashioned sweet tarts or petrol (German)
Chardonnay - orchard fruit mixed with caramel (sometimes tropical)
This takes some practice to key in on your triggers for your nose, but it is a fun exercise. Although it is far from fool-proof, once you get a key identifier that you can definitively tag to a certain varietal, you'll be amazed at how much better you will do at blind tastings. In addition, it allows you to focus on the other components of the wine beyond the grape varietal as you go through the evaluation processes.
Start by having someone pour you a wine without having any idea what they are pouring and try to figure out what varietal it is. Also, at the local wine bar that does wine flights (usually 3-4 various wines), it is a good opportunity to have the server present them in a specific order blind to you without identifying the varietals first. When they have given you ample time, he can then reveal the varietals to see how you did. Once you get it down, you can show off to your friends at the next gathering...maybe even this Thanksgiving or Christmas.
Happy Holidays and enjoy!
Until the next sip..swirl ya' later.
JM
Back in one of my earlier wine classes, I clearly remember an instance when as we were doing our 'blind tastings' (i.e. when the varietal (grape) or wine is not revealed to you ahead of time) one of the students identified the nose of one particular wine as seemingly 'pepperoni-like' to her. After much of the class had a good chuckle about it, the instructor took this opportunity to point out that this was a prime moment to explore more of what was happening here. Spending some time with the student, it was uncovered that it happened to be a key trigger of the spicy/peppery flavors that often come from Zinfandel grapes/wine. Although pepperoni was a bit of stretch here, it was pointed out that for HER nose, it was a one of the definitive signs that this was a Zinfandel wine. From there on out, every time she got that 'pepperoni' nose, she always quickly identified the wine as Zinfandel. This applies primarily to single varietal (non-blended) wines, although once very well practiced, you can actually pick up these separate aromas in blends as well...but for now, stick to single varietals.
What I'd like to share is some of the key triggers I get when I "nose" certain wines. When doing several blind tastings, it helps immensely to have these triggers to quickly identify the varietal first and then continue on with the rest of the tasting evaluation. This is very individual and there are really no wrong answers here as long as it triggers the right grape used in production. Whatever you get that keys you in on the varietal is all that matters.
Here are a few of my triggers for wines that I drink regularly that take me to the varietal almost immediately:
Cabernet Sauvignon - green pepper mixed with leather
Merlot - soft red fruits
Syrah - vegetable garden
Pinot Noir - red vines licorice/cherry mixed with straw floor (i.e. barnyard earthiness)
Zinfandel - alcoholic spice & pepper with black fruit
Port - cup of moist raisins
Sauvignon Blanc - floral green grass
Riesling - old fashioned sweet tarts or petrol (German)
Chardonnay - orchard fruit mixed with caramel (sometimes tropical)
This takes some practice to key in on your triggers for your nose, but it is a fun exercise. Although it is far from fool-proof, once you get a key identifier that you can definitively tag to a certain varietal, you'll be amazed at how much better you will do at blind tastings. In addition, it allows you to focus on the other components of the wine beyond the grape varietal as you go through the evaluation processes.
Start by having someone pour you a wine without having any idea what they are pouring and try to figure out what varietal it is. Also, at the local wine bar that does wine flights (usually 3-4 various wines), it is a good opportunity to have the server present them in a specific order blind to you without identifying the varietals first. When they have given you ample time, he can then reveal the varietals to see how you did. Once you get it down, you can show off to your friends at the next gathering...maybe even this Thanksgiving or Christmas.
Happy Holidays and enjoy!
Until the next sip..swirl ya' later.
JM
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