Wine Tasting - The Sense of Touch
Touch is an important category of taste sensation. This is where we try to feel the wine on the palate. Here we seek to find impressions of such things as texture, body, temperature, and astringency. The aftertaste, finish, and length of a wine are all things we feel on our palate. We are looking for how the wine feels in weight (light, medium, full) and texture (silky, coarse, velvety). Try to observe how long the sensations last in your mouth. Most will tell you the longer it lasts, the better the wine!
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
Meyer Lemon Currant Sauce
6 servings
Recipe courtesy of Brix Restaurant, Yountville, CA
2 cups red currants, fresh
1 each meyer lemon, zested and juiced
2 ounces simple syrup*
1/2 each vanilla bean, split and scraped
1/2 pinch salt
* Simple syrup is equal parts by weight; sugar and water. Bring water to a simmer, add sugar, and remove from heat. It will keep for weeks in the fridge so it’s practical to make extra to have on hand.
Method:
1. Crush currants and place in a stainless steel saucepot, add
meyer lemon juice, zest, vanilla bean and simple syrup
2. Place on medium heat. Bring to a simmer for about 5 minutes,
skimming surface
3. Strain through a chinois and return to a clean saucepot
4. return to heat and boil for about 5 minutes, until sauce reduces
by half and thickens, stirring constantly
5. Chill in icebath
6. Final sauce consistency may be adjusted with simple syrup after
it has completely cooled
