Spain Wine

Getting back to the Restaurant Experience… with your Favorite Wine

By in Bistros Eateries & Cheese, Foodies, Restaurant, Spain Wine, Tampa Bay Wine Pairing, Wine and Food Pairings

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I have always said that wine is in the eye of the beholder. One needs to sit back forget prices and reputations and embrace your own journey of discovery. The wine bottles that are the best are the ones that mean the most to you. Whatever those wines are. Wine can touch the core of your being. This year has been very tough not only for me but a lot of people. Covid-19 has hurt business. A lot of restaurants are closing. Many are open in a lesser capacity. I miss the restaurant experience and I try to engage with them as best as possible as I hope many of you are. It’s very easy to become emotionally invested in enjoying the occasion of going out to dinner regularly and having your favorite bottle with your favorite meal. Not just the barhopping. Things that can be taken for granted. To those of us who struggle to buy just a few fancy bottles and treasure them like babies for another decade. Like an investment. This might sound surreal to those that focus on different things like upgrading your mobile phones; which is an important use of resources too. Many discover the world that way. But for me, getting or drinking the bottles I have my eye on means a lot to me. It’s just fun to do it at restaurants.

Just recently I had an outing with some friend and we had a couple of bottles of White Tempranillo and two bottles of red wine that had dusty characteristics from opposite sides of the world along with Tapas and Meats at a Spanish restaurant in town. It was a nice revelation. I really appreciated that opportunity. It was a moment of gathering and celebration; shared joy with friends. It happened again last week with a Cabernet Sauvignon from Penedes, Spain! Looking for that unmistakable fruit from an uncommon region. That’s me discovering the world I guess. This is how wine can touch your core. For sure there are more expensive or prestigious wines out there. That isn’t the point.

I will be doing more of this; Getting back to it. Staying safe. It’s easy to forget that restaurants need us as much as we need them. It’s wrong to try and over-simplify. In my opinion there is a wonderful scope right now for wine lovers and foodies to compare and contrast wines at restaurants.

Wine is Good for you! It boosts the immune system; fights the flu and cures sore throats too!…It protects you!

By in California Wine, Canadian Wine, French Wine, Recommended Reads, Spain Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

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Whoever thought we would have and Outbreak; much less an Outbreak that would force us to be in hideaway. But here we are and 2020 is going to be interesting. While we practice ‘safe at home’ and ‘stay at home’. It’s probably a good time to be with a close knit group and try to enjoy things as much as possible; have some of your favorite food and wine as we work our way through this Coronavirus(Corvid-19).

Did you know wine protects you? No Seriously…

Wine keeps you healthy and prevent you from getting sick. It’s just the kind of news we need these days. Especially in these times with the Coronavirus (Corvid-19) and practicing Social Distancing and Self Quarantining.

New research reveals that high concentrations of resveratrol — a compound that is found in red wine — can stop poxviruses from multiplying in human cells. It boosts the immune system; plus fights influenza and it cures sore throats.

Researchers working at Kansas State University in Manhattan as well as the Centers for Disease Control and Prevention (CDC) tested various concentrations of resveratrol in human cells infected with the vaccinia virus.
This is a close relative of the virus that causes smallpox and it also formed the vaccine that eradicated the deadly human disease. Their study showed that resveratrol stops vaccinia virus from replicating its DNA and genome.
Why is this important?

Wine protects you. At high concentrations, resveratrol stopped vaccinia from multiplying itself in the early phase of infection, thereby preventing the virus from spreading to other cells.
There has been news in the past that drinking wine can help a lot things. It can maintain heart health, prevent cancer and even settle a mean case of diarrhea. Research even now shows it’s also good for your throat. According to a new study, a cocktail of compounds found in both red and white wine fights germs that can cause sore throats.
“Exposure to wine had a persistent antibacterial effect,” the authors wrote in their study, detailed in an upcoming issue of the Journal of Agricultural and Food Chemistry. Prior to their research, the authors said the effects of wine against germs found in the mouth hadn’t been studied.
After isolating the compounds from wine, which included lactic, malic, succinic and tartaric acids, the researchers neutralized their acidity. They then showed that the isolated antibacterial compounds were more successful than wine alone at killing 99.9 percent of the sore throat bacteria, even when used in far lower concentrations than found in wine.

Furthermore, drinking wine may help prevent influenza, as a compound found in these beverages can boost the immune system, scientists say.
Researchers at Washington University in the US found that a particular gut microbe can prevent severe flu infections in mice, by breaking down naturally occurring compounds called flavonoids.
This strategy is effective in staving off severe damage from flu when the interaction occurs prior to infection with the influenza virus, researchers said.
Microbes that live in the gut do not just digest food. They also have far-reaching effects on the immune system, they said. “For years, flavonoids have been thought to have protective properties that help regulate the immune system to fight infections,” said Ashley Steed, from St Louis Children’s Hospital in the US.
“Flavonoids are common in our diets, so an important implication of our study is that it is possible Flavonoids work with gut microbes to protect us from flu and other viral infections,” Steed said.
Flavonoids are commonly in red wine. It can be French Wine, California Wines, Canadian Wines, Wines from Spain even Champagne! Any wine!

It’s really encouraging to know…

The previous studies found that the gut microorganisms in our bodies may be important in protecting against viruses and severe influenza infections, so in this study, researchers aimed to identify just what gut microbes might provide that protection. “This prevented influenza-related lung damage in the mice. It is this kind of damage that often causes significant complications such as pneumonia in people,” 
Interestingly, red wines have stronger bacteria-fighting effects than white wine, although not by much. Curiously, the acidity and alcohol isn’t responsible for wine’s germ-fighting properties—instead, it’s a collection of organic (carbon-containing) compounds found in the drink. How about that?
So, have some wine and know that it is really is good for you in more ways that you could have thought! 

Take care

The Best up and coming Oregon region is not Willamette Valley it’s Umpqua Valley!

By in California Wine, Education and Culture, Keep an Eye out for these Wines, Notable Wine Regions, Oregon Wine, Spain Wine, Wine Chatter and Blather, Wine Scores and Reviews

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The best up and coming Oregon region is not Willamette Valley it’s Umpqua.
The Umpqua Valley of Oregon has 3 separate AVA’s Elkton, Red Hill and Umpqua. It’s approximately 25 miles due east of the Pacific Ocean and extends a further 20 miles east.
“The Hundred Valleys of the Umpqua” because it is made up of a series of interconnecting small mountain ranges and valleys. Umpqua Valley is a result of the collision of three mountain ranges. 
Oregon’s AVA’s are becoming increasingly more popular. One of Oregon’s more diverse climates, the Umpqua Valley can successfully grow both cool and warm varieties. It’s comprised of three distinct climatic sub-zones which makes it very interesting because it’s not only Pinot Noir and Pinot Gris that call attention it’s Merlot, Syrah, Tempranillo and Pinot Noir. The soil is a mix of metamorphic, sedimentary and volcanic rock, though more than 150 soil types. What’s interesting is the Diurnal temperature variations can vary by as much as 25 degrees F. The result is a complex jigsaw of meso climates, aspects and soil mix that create a wide-ranging assortment of growing environments.
Just to know, most of the Pinot Noir grapes produced in the Umpqua Valley are slated for sale as bulk fruit to wine producers in California or Oregon’s Willamette Valley. You are drinking it already! It’s just plain good stuff.  In fact, Copper Cane, with it’s top-selling Elouan, Pinot Noir a Napa Valley, California, winery sells more Pinot Noir made from Oregon grapes than anyone else, and often at a lower price. 
Yep, sounds unfair. That’s why you scratch your head and say How much Pinot Noir can California produce! Copper Cane’s owner, Joe Wagner and Jim Blumling their VP of Operations, are meeting with Oregon Liquor Control to try to resolve this imbalance. That’s another story…
Umpqua Valley Pinot Noir would lend itself gamely to the production of rosé. No doubt…A Pinot Noir-based rosé could easily emerge as the region’s signature wine.
As times moves on The Umpqua Valley appellation continues to evolve as new winemakers discover the area to make great wine.
The justifiably popular wineries like Abacela, Spangler, Girardet, Reustle-Prayer Rock, Henry Estate and Brandborg (to name only a few) of Umpqua are being joined by a new group of wineries. Top scores and reviews too! Seek them out or better yet; take a trip and make a visit.

Wines of Spain.- Rioja !!! Wednesday December 11, 2019 – 6:30 – 9:30+ – at Vizcaya Restaurant in South Tampa

By in Bistros Eateries & Cheese, Foodies, Restaurant, Spain Wine, Sparkling Wine, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Tastings, Wine Chatter and Blather

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Wines of Spain. Wednesday December 11, 2019  –  Rioja  6:30 – 9:30+  at Vizcaya Restaurant in South Tampa

Wine and Tapas – $35 (it covers the wine and 3 or 4 Tapas plus any surprises) …after that if you want to explore their menu you ‘re on your own; feel free. It’s good and authentic. It will be fun. Good food pairing!
Vizcaya
3671 S West Shore Blvd
Tampa, FL 33629
The wines will be CAVA, Crianza, Reserva and Gran Reserva along with some Spanish Tapas. The wines will be from Rioja and there maybe a Ribera Del Duero in there… But it’s guaranteed to be a good time and a learning experience. 

Crianza: A wine labeled crianza has spent one year in oak barrels.
Reserva: A wine that says reserva on the bottle has been aged for two years; one of these years has to have been spent in oak.
Gran Reserva: These wines are aged for two years in oak and three years in the bottle.
Cava: Spain’s iconic sparkling wine style, and the Iberian Peninsula’s response to Champagne    

Most Riojas are red, and Tempranillo is the principal red grape used. The native grapes Garnacha Tinta (Grenache in France), Mazuelo (Carignan) and Graciano are also allowed in the blend. The Riojas can be in the elegant Bordeaux style, with hints of vanilla from the oak aging; which is the traditional style characterized by lengthy aging and some sweetness; or, gradually, in a more modern style with less aging, which highlights deep and fresh fruit flavors. All this pairs great with food.
White Rioja wines are usually made from Macabeo, Garnacha Blanca and Malvasia grapes. Their will be some of that too.
Hope to see you there.

This Holiday season do something a little different, host a Holiday themed Wine and Cheese tasting party. Here are some tips.

By in Bistros Eateries & Cheese, California Wine, Cheese, Foodies, Italian Wine, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather, Wine Scores and Reviews

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One way to break up the madness that comes during Holiday season is to do something a little different, host a holiday themed wine and cheese tasting party. Here are some tips on throwing a good wine and cheese party.
Just gather several of your closest friends, wine, and a whole lot of unique types of cheese.
The perfect size for a seated tasting, in my opinion, is between 12-16 guests.
Pick seven Wines. Place all of the wines inside brown paper bags and assign a number. This way, no one would know which wine is being poured. Everyone will sip wines priced anywhere from $5.00 to $120.00.  Either provide all of the wine or another way to do it is to have everyone bring a bottle of wine of his or her choice. You can assign the type of wine, vintage, etc. as a guide so that the wines are all comparable. Then sample the wines in no particular order.
Nibble on many cheeses: For example; Midnight Moon, Humbolt Fog, Manchego, 5 Year Aged Gouda, Parmesan, English Cheddar, Stilton, and Guilloteau St. Angel. Cheeses like this will be absolutely delicious! Separate the cheeses by milk type: goat, cow, and sheep.
You’ll find that even friends who swore they strongly disliked certain kinds of cheese will happily fill up their plates with them. It just happens 😉

Serve  cold cuts, breads, crackers, fruit, and jams which are gluttonous pairings for the wines. For the jams, make sure you include included lavender honey, sweet mango chutney, and the very fashionable hot pepper jelly….maybe Pate too.
Printed score sheets on white, linen paper. Numbers 1-7 are added to rate each wine and the instructions were printed at the bottom of the page leaving plenty of space for note taking.
After everyone has a chance to feast a bit on all the delightful food, sit down and began to finally try each wine. Each place setting has 7 glasses. This will allow guests to go back and compare the wines.
What makes it so much fun is you have no idea what you are actually drinking.
After much sipping, debate, and laughter, tabulate the scores. The results get posted and listed from highest to lowest score.
You just never know what the result will be at a wine tasting event given everyone’s different palate. It sure is fun to find out! So, this year, do things differently and have a healthy, delicious, and memorable holiday season.
Here’s a quick idea for a wine list:
Col Solare ($60.00)
Caymus ($65.00)
Far Niente ($109.00)
Darioush ($90.00)
Faustino 1 ($25.00)
Yellow Tail ($8.00)
Tignanello ($80.00)

What in the world is Orange Wine !?!

By in Argentina Wine, California Wine, Education and Culture, French Wine, Italian Wine, Keep an Eye out for these Wines, Oregon Wine, Spain Wine, Tampa Bay Wine Pairing, Tastings, Wine and Food Pairings, Wine Chatter and Blather

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Let’s start real quick here “Orange” is not a type of grape or winemaking technique. It’s a color! And it’s just one color in the enormous style, and color spectrum, of skin-contact wines.
Like red and white and rosé before it, people have begun to use the color orange to define and judge wines. Any white-wine grape can be used to make orange wine. It’s true!
Hey! If colors are what open your world up to try wines; more power to you. Skin contact on wines has been around for thousands of years.
If you go to the Wine Folly website…you’ll get this:
The process of making orange wine is very old, but the reinvigoration of this ancient process has only resurfaced in the last 20 odd years. Many modern-day orange winemakers look as far back as 5000 years in Caucasus (modern-day Georgia,–not the state) where wines were fermented in large subterranean vessels called Qvevri (“Kev-ree”) that were originally closed with stones and sealed with beeswax.

Which I am sure will cause debate and confusion.
So just remember this…
1.       It’s not made from Oranges
2.       Orange wines are the product of vinifying white grapes the way red wine is normally made.
3.       Most Orange wines taste like a bolder, savorier version of wines from the same white grape it was made from.
4.       It’s not like Blue Wine which is Blue wine is made from red and white grapes, and gains its strange color from that.
5.       Orange Wine goes with a lot of food and they handle this wide range of flavors well. Especially foods that do not usually go with reds.
6.       All skin contact wines are not orange, but all orange wines are made from skin contact.
By all means, try an Orange Wine. It’s now the trendy thing to ask for…

Red wine is King in Spain…Three main Sources to know are Rioja, Ribera del Duero and Priorat

By in BBQ and Wine, Bistros Eateries & Cheese, Education and Culture, Notable Wine Regions, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather

Red wine is King in Spain. It’s a staple of every day life, every day meals. Delicious red wine is found all over the country. Just like France and Italy, Spanish wine is full of history great regions and history.

But to be clear; there are three premier sources for red wine in Spain that every wine fan must know and that’s Rioja, Ribera del Duero and Priorat. Now that’s not saying that La Mancha or Catayuld or even Montsant are not doing good stuff. They really are!

The main three to know are Rioja, Ribera del Duero and Priorat.

Here’s a little tidbit of info on the characteristics of  wine of each place; enough to be dangerous on each region and one wine to look for from each.

Rioja: Rioja wine has a elegant cherry nose and has a dusty spice notes They are aged well. They are often blended from dozens of vineyards. There are 15-20,000 grape growers but about only 700 wineries. That gives you an idea of what is going on in general. Tempranillo is the main grape in Rioja. Crianzas are aged 2 years with at least 6 months in oak barrels. Reservas and Grand Reservas much longer

Ribera del Duero: Ribera del Duero has the distinction of being the second most famous wine region in Spain. Rioja does not let them live that down. It does not mean their wines are any less spectacular. On the contrary. As in Rioja the grape used is Tempranillo. But they call it Tinto Fino. Ribera’s climate is hotter, more sun. So the wine is more intense but no less complex to Rioja’s. It’s just a different interpretation that blows your mind. More than often the same methods are used as Rioja’s but not always which adds more creativity sometimes.

Priorat: Priorat is the latest and greatest new best region. Southwest of Barcelona and not very big on the map, yet mountainous. But holy smokes it’s powerful wine. In the 1980’s a bunch of renegade wine makers went there and started making incredible wines. Great food wine too. This place was abandoned for years adfter the Spanish Civil war.  Using grapes like Carignane and Garnacha started to make these luscious and exotic wines that got the worlds attention in a big way. Like a big bang! Instant classic wine region. Just like that! Unbelievable but true.

Bottles to try…all clearly under $35

1. Rioja – La Rioja Alta Vina Ardanza Reserva

2. Ribera del Duero – Tinto Pesquera Crianza

3. Mas Alta Black Slate Vilella Alta

Tangled up in Blue… Blue Cheeses, Roquefort, Stilton and Cambozola

By in Bistros Eateries & Cheese, California Wine, Cheese, Desert Wines, Foodies, Spain Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Tangled up in Blue – Blue Cheeses and other like Roquefort, Stilton and Cambozola sure give a variety to choose from. 
The family of blue cheeses — made from cow’s milk, goat’s milk, and sheep’s milk — is treated with molds to produce blue and green veins. Although blue cheeses stereotypically have strong flavors that intensify with age, there are also a few blue cheeses that can be defined as relatively mellow and very tasty. Their tastes can include a distinct sweetness that’s often combined with the salty, sharp, and tangy notes that you’d expect from a blue. That’s what truly special about blue cheeses; there truly is a profile for all kinds of cheese lovers.
Wine Recommendations for Blue Cheeses:
Dessert wines: These sweet wines have intense flavors that aren’t overpowered by strong blue cheeses. Try Fonesca Late Bottled Vintage, Taylor Fladgate Special Ruby Porto, or something like Château Rieussec Sauternes.
Also, Full-bodied and fruity California Zinfandels or Cabernets are also a great pairing option for the saltier blues. Try a Rosenblum Zinfandel, Ridge Zinfandel, Silver Oak Cabernet Sauvignon, or Joseph Phelps Cabernet Sauvignon
Roquefort Blue:
This blue cheese is made from sheep’s milk and aged for at least three months. Its creamy texture yields a slightly salty taste. It’s relatively soft with plenty of good blue.
Wine Recommendations for Roquefort:
Rhône Valley reds: Choose a red wine from this winemaking region in southeastern France. Try Crozes-Hermitage Paul Jaboulet; Mont-Redon Châteauneuf-du-Pape or a Marques de Caceres Rioja Gran Reserva
Sauternes is a great pairing for Roquefort; this sweet and delicious wine from the Bordeaux region of France. Try Coutet or Château Rieussec.
Stilton:
Whole cow’s milk is used for this pale yellow blue cheese. Rich and creamy in taste, it has a slightly crumbly texture with a subtle nutty flavor and tang that gets stronger with age, which makes it the perfect foil for sweeter wines. A Stilton chunk with Blue Cheese in it is fantastic. Sometimes it contains Cheddar, Cotswold or even cranberries. Sometimes when crumbles in a Cole Slaw or Cobb salad can be a revelation along with wine.
Wine Recommendation for Stilton:
Port: This sweet wine is made in the Douro region of northern Portugal. Asso Try Taylor Fladgate 40 year Tawny Port or Nieport Late Bottle Vintage. I enjoy Malmsey wine or rainwater Madeira as well
Cambozola:
Native to Germany and Austria, Cambozola is considered a cross between a Gorgonzola blue and Camembert. Cow’s milk is the main ingredient of this cheese, with added cream to give it a smooth, creamy, and spreadable texture. Mostly, flavors are mellow and mild with a bit of zip from the blue. Sometimes it can be spicy…especially the Italian versions of this style.
Wine Recommendation for Cambozola:
Merlot Wines: A soft, round red wine that has a very supple texture. For Cambozola, choose a Merlot from California. Try Mantanzas Creek Merlot or Shafer Merlot. A Piedmonte Nebbiolo Wine from Italy can be a very tasty combination

Rioja wine: Crianza, Reserva, and Gran Reserva. Each of the levels increase the grape quality

By in Bistros Eateries & Cheese, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather

Placed up near the top of Spain is the Rioja winemaking region which is known for producing classic red wines based on the Tempranillo grape often blended with Garnacha
Tradition has it that there are clear ways of making this wine that make it what it is. Much like great Bordeaux wine or the wines of Italy there are rules to follow. But what makes Rioja wine individual is the process to bestow quality….and it works, due to the ability of these wines to age and maintain their Spanish essence.
There are three distinct quality levels of Rioja wine: Crianza, Reserva, and Gran Reserva. Each of the levels increase the grape quality along with the oak and bottle aging requirements.
Crianza
This is a fresh, fruit-forward youthful red wine that is aged in oak for a minimum of one year and then spends another year aging in the bottle. The Crianza is well-priced and averages at around $10 –  $15 a bottle and packs the reputation a a wine made with quality. The will age, no problem.
Crianza has a reputation for being very food friendly – give it a try with tasty Spanish offerings like appetizers, croquettes, cheeses and tapas….even oysters and clams. This is an easygoing, everyday wine that will not disappoint and offers good, consistent value year in and year out.
Reserva
The Reserva ups the ante a bit from the Crianza both in complexity and in price. Again, Tempranillo is the major red grape and makes its presence known with commanding cherry flavors along with acidity. This combination makes the wine very palatable on it’s own and with food. Some wines a re just food wines; a Reserva can most of the time be drunk as a big wine and a crowd pleaser. The aging requirements for a Reserva are a minimum of one year in the barrel and another two years aging in either the barrel or bottle.
The price point for a Reserva ranges from around $15 to over $35, with super value packed into every dollar. Think about what you often have to pay for a good Cabernet. What’s often great about the Reserva is that it’s a very versatile red wine that eagerly complements an assortment of food options. Consider pairing it with grilled dishes, fish, octopus, beef, lamb, it has a ‘sweet-spot’ for ham (or jamón as they say in Spain).
Gran Reserva
​The creme de la creme of the Rioja Reds is the fittingly named, Gran Reserva. These wines require barrel aging for two years and must have another three years (minimum) of bottle aging before they are released, making them a terrific wine find as they have already enjoyed 5 years of aging before they may even grace the merchant shelves. So you’ll notice the bottled years are much older on the shelf. Great wines to store away. The oak and the aging can make the wines a standout for years to come.

In many cases the  Gran Reserva is not made every year but enjoys its high status because it is only made in extraordinary vintages. The Gran Reserva is assertive in  both depth, body and intrigue It’s elegant and in many cases won’t breaking the bank, as it starts at around $25 – $30 a bottle and rivals many New and Old World reds that are asking three times the price. At the restaurant check the Gran Reserva out.
Spanish wines are so hot these days. Some of the best values are coming from all over Spain and many are adhering to the Rioja method of making their wines; which says a lot about it and its’ history. So pick up a Rioja today and enjoy the taste and versatility.

What Makes a Good Bottle of Wine? How Do I pick a Good Bottle of Wine?

By in Bistros Eateries & Cheese, California Wine, French Wine, Spain Wine, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather, Wine Scores and Reviews

Let’s make one thing clear. ‘Good wine’ is neither expensive, nor old. Cork or Screwcap doesn’t matter either. A screwcap only means that the wine is committed to quality right there and then.

If that the case…. What makes for a good bottle of wine? How do I pick?
There are so many! California Wine, French wine, Wine from Spain…etc.
 
Let’s go for the basics on this one.

The general tasting rules of Swirl, Smell and Taste are a start, but there’s more to learn when figuring out if a wine is worthy of your taste and money. So, let’s take a moment to get into it a little bit.

Look at the backside of the bottle.

Sometimes first appearance isn’t everything. Front labels can be tempting, but check out the full package before you buy. Also, the back labels usually have more information about a wine. These days, there are some clues about the wine like fruits, flavors, the aging process, importers and the wine region. Keep an eye out for any stamps of approval like awards or reviews—all signs of a currently popular wine. Go ahead and ask for recommendations. Don’t be afraid! “Ask the wine steward or a find a wine friend for a recommendation to help make your selection,” says Peter Click, president and founder of The Click Wine Group (Fat Bastard Wines). I read in a men’s magazine; If you’re on a date, almost always the woman you are with will appreciate your modesty, openness and refuge to ask for assistance from a trusted expert. * Quick Hint…It’s probably one of the easiest times for a man to show humbleness to a woman….LOL 😉

…Anyways, asking questions is a good thing.

 
Swirl and smell the wine.

Here’s where two fun rules of wine tasting 101 come into play. Does it have nice legs? You know; those lean teardrop lines of liquid that slowly drip down the sides of the glass. Legs don’t mean much when it comes to determining a good wine, but it gives you a clue on its alcohol content. Also, Smell it. always smell. Believe it or not; Tasting is mostly from the nose….

Okay. What do you smell? Honey? Cherries? Apple? Vanilla, Oak, Earthiness? I’ll bet, the more you smell, the better the wine may taste. If it’s juicy and you pick up two or of three types of fruits or aromas or things your nose knows you’re going to like the wine. What’s weird is even if the smell is something totally out of this world. It could make the wine interesting. I am a big proponent of smelling and swirling a lot; the taste is confirming your senses.

So, you see ‘Good wine’ is the combination of all that. So, when you are doing all of this and you think the wine is bad. It probably is, unless there is something else going on making the wine too complex to enjoy right there and then. (And that can be a lot of serious educated info too, remember wines been made for thousands of years).

Taste the wine.

Once you’ve swirled and smelled your way around the glass, go in for the sip. Let the juice move around your tongue. So yeah wine is pretty sexy … It requires you to focus …

Do you taste dark cherries, plums, grapefruit, minerals, earthiness? Use your taste buds to figure out how many diverse flavors you can pick up on. Guess…

*Quick Hint: as long as the wine is in balance and isn’t nasty-smelling, the more you can taste the more complex the wine is. It’s not always that straight forward. But it gives you an idea.

If it’s not in balance you will taste more acidity or more oak or more fruit. But when all the flavors stay on your tongue for some time, it’s awesome! Basically, if fruit flavors like plums, blackberry, cherry, raspberry, citrus, peaches, melons fill your tongue and the finish lingers in your mouth know you’ve got a ‘good wine’.

 
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