DrinkWine: Battle of the Appellations Wine & Food Pairing




		Wine Tasting - The Sense of Smell There are a few very important things to note when we "nose" a wine. It is suggested to first smell the wine before swirling, noticing the delicate aromas. Next, swirl the wine and smell again after it is at rest. Depending on the bouquet, you may then notice a profound difference in the odors emerging. Aroma is a smell that originates from the actual grape, with very clear cut characteristics. Aroma is most prevalent in young wines. The bouquet of a wine refers to smells generated as a result of aging; smells found particularly in mature wines that were aged in a bottle. The bouquet generally has much softer and complex characteristics than aromas. Identifying what you smell is usually the most challenging part in wine tasting. Although there are many smell categories used to describe characteristics of wine, none have been exclusively agreed upon. Wine Tasting - The Sense of Taste After observing your wine using the sense of sight and smell, it is then time to use your palate to identify tastes. This is far more detailed than simply tasting as we would any other beverage. We must remember to note the characteristics of the wine on all sensory areas of the tongue. Sweetness is detected on the very tip of the tongue, while bitter tastes are sensed in the extreme rear. Saltiness is sensed on the front, upper sides of the tongue, and the acidity-sour taste is sensed mainly on the sides. Some suggest focusing your attention on one sensation at a time in order to be more efficient in your taste. Try taking a sip of wine and swallowing immediately. Then try another sip, this time letting the wine work well around the palate into these sensory areas before swallowing. You will recognize a noticeable difference in the intensity of flavors!			Battle of the Appellations ( Review Previous Award WInning Wine & Food Pairings) Sassafras Restaurant & Wine Bar Host the January 2003 Battle of the Appellations Each quarter, WineCountry.com’s editorial staff, plus invited guests, gather at a top restaurant to judge a group of wines matched with two dishes prepared by the restaurant’s chef. Selected wineries are invited to submit two wines they think will best showcase the two dishes. The WineCountry.com panel evaluates the pairings during two rounds of blind food-and-wine tastings, identifying the wines that pair best with each dish. A guest expert in food-and-wine pairing is on hand to comment on the various combinations. The January 2003 Battle of the Appellations was hosted by Sassafras Restaurant & Wine Bar in Santa Rosa, CA. Chef Scott Snyder created both of the evening’s exquisite dishes: a delicious appetizer of Sea Scallops with truffle butter, mushrooms, and fried grits and the main entrée of Roast Breast and Potted Leg of Duck with figs, olives, and pumpkin spoonbread. Chef Snyder chose the dishes for their diverse flavors and potential to pair with a variety of wines. Twelve wines were tasted with the Sea Scallops. The wine deemed the best match was Parducci Wine Cellars 2000 Mendocino Chardonnay. Its fresh pear and apple fruit deftly highlighted the rich, smoky flavors of the scallops. Runner-up was Zaca Mesa Winery 2001 Estate Viognier, a rich, aromatic, full-bodied white. Another twelve wines were paired with the Roast Breast and Potted Leg of Duck entrée. The winner was Steven Kent 2000 Vincere from Livermore Valley. A blend of 60% Sangiovese and 40% Cabernet, it offered smooth, ripe cherry flavors and sweet oak tones that beautifully complemented the savory flavors of the duck. Runner-up was Fattoria Enotria 1999 Mendocino Dolcetto, produced by Graziano Family of Wines. This deep purple wine offered enticing aromas and flavors of blackberries, raspberries, plums and cassis, with a soft oak tone. Participants in the first 2003 Battle of the Appellations were delighted by the opportunity to taste a wide range of varietals with two rich, complex dishes. "Evaluating so many different wines with food provides a new perspective on comparative wine tasting," commented Chris Wills, winemaker for Lake Sonoma Winery. "I was amazed at the interactions and how differently the wines tasted on their own and when tasted with the food. It made for a very enjoyable, thought-provoking evening." Ellen Mack, owner of Russian Hill Winery commented that she found the B of A to be a unique professional experience. "I have had many opportunities to taste and judge wines, but never to do so when pairing with food was the major goal. I found it required different skills (different parts of my brain!) to judge a wine for its "match" to a food and to worry less so about the kinds of things we usually look for in sensory evaluation. It really was a lot more fun! Judging wines of different varieties all in one flight was also a great experience - the surprise was that the variety you expected to best compliment a dish, was not necessarily the winner. There is something to be learned there." Congratulations to our winners Parducci Wine Cellars and Steven Kent Winery and special thanks to Sassafras Restaurant & Wine Bar for their gracious hospitality and superior cuisine. Located in the Santa Rosa Business Park, Sassafras is open for lunch and dinner and features a Wine Bar offering a great selection of wines for tasting. The menu, featuring regional specialties from all over the US, Canada, Cuba, the Caribbean, etc., showcases the talents of Chef Scott Snyder, while the all-American Wine List is personally selected by Laura Kudla. Sassafras has an ongoing program of special food & wine events, such as Tasting Dinners, Wine Seminars, Holiday Meals, and much more. Visit their website for a complete schedule of events! To learn more about Sassafras Restaurant and our winery participants, please visit their websites provided below. Date: January 16, 2003 Location: Sassafras Restaurant & Wine Bar, Santa Rosa, CA Chef: Scott Snyder Website: www.sassafrasrestaurant.com Winner: Parducci Wine Cellars Vintage: 2000 Mendocino Chardonnay Appellation: Mendocino Suggested Retail Price: $10.00 Food Pairing: Sea Scallops with Truffle Butter, Mushrooms, and Fried Grits Website: www.parducci.com Winner: The Steven Kent Winery Vintage: 2000 Steven Kent Vincere Appellation: Livermore Valley Suggested Retail Price: $40.00 Food Pairing: Roast Breast & Potted Leg of Duck with Figs, Olives, and Pumpkin Spoonbread Website: www.stevenkent.com Thanks to all of the wineries that participated in this round of Battle of the Appellations!! Ventana Vineyards – www.ventanawines.com Merry Edwards Wines – www.merryedwards.com Parducci Wine Cellars – www.parducci.com Esterlina Vineyards – www.esterlinavineyards.com Flora Springs – www.florasprings.com Deerfield Ranch – www.deerfieldranch.com Zaca Mesa Winery – www.zacamesa.com Baileyana Winery – www.baileyana.com Eric Ross Winery – www.ericross.com McDowell Valley Vineyards – www.mcdowellsyrah.com Domaine Saint Gregory (Graziano Family of Wines) – www.domainesaintgregory.com The Steven Kent Winery – www.stevenkent.com Review Previous Award WInning Wine & Food Pairings