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Locals - A Collective Tasting Room

Come visit us at Locals located at the gateway to Alexander Valley in the once sleepy hamlet of Geyserville. Locals is a collective tasting room featuring the wines of 6 local boutique wineries. Taste over 30 unique wines from talented and noted neighborhood winemakers. These are small-scale producers making premium quality and hard to find award-winning wines.

While sampling these unique selections, discover the works of area black and white photographers, listen to music from local Sonoma Country musicians and be intrigued by Locals whimsical collection of art moderne wine accessories. It all combines to create an eclectic and tasty environment.

www.tastelocalwines.com
707.857.4900
yummy@tastelocalwines.com

 

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.


Chinese Ravioli with Ginger Cream Sauce
Menu item courtesy of Jellyfish at Sheraton Petaluma

Ravioli Filling

1 cup ground prepared Smithfield Ham
1 cup ground chicken
1 cup Sauteed shredded baby bok choy in garlic and cooled egg

Prepare ham according to directions, or cut up and steam for 30 minutes. Mix all ingredients together and fill prepared pasta dough. Drop in boiling water until they rise. Drain and serve with sauce.

Ginger Cream Sauce
4 cups cream
8 thick slices fresh ginger

Boil cream and ginger until thickened and reduced by half. Strain and pour over hot pasta. Garnish with red ginger carved into rosettes.

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