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
Red Wine Marinated Lamb Chops
with Blue Lake Beans & Pomegranate
**Recipe courtesy of Tastings Restaurant & Wine Bar, Healdsburg,
CA
2 racks of lamb
1 T. Olive Oil
1 C. Red Wine
1/2 C. chicken stock
1 T. chopped Rosemary
1 T. chopped Parsley
4 T. chopped Garlic
1 T. chopped Shallots
1 T. Juniper Berries
1 T. Chopped Thyme
56 Blue Lake Beans
1 Pomegranate – seeds removed (40 seeds reserved for garnish)
For Lamb: Clean racks of lamb into 16 chops. French the bones and marinate for 2 hours with red wine, rosemary, parsley, 3T.garlic, shallots and juniper berries. Season chops on side with salt and pepper. Place on a hot grill 2 minutes per side.
For Beans: Clean beans and blanch in salted water for 1-2 minutes until al dente. In large sauté pan, add 1T.garlic, beans, thyme, and 1T.olive oil. Season with salt and pepper. Sauté until hot.
For Sauce: Pour marinade and 1/2 C. chicken stock with pomegranate seeds into a sauce pan. Bring to a boil and reduce until sauce coats backside of spoon. Strain through a fine strainer
