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.
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Spiced Ahi seared rare with
Wood-Grilled Porcini
6-8 appetizer servings
Recipe courtesy of Tastings Restaurant & Wine Bar, Healdsburg,
CA
Vinaigrette
1/2 cup Meyer Lemon Juice
2 Tablespoons minced Shallot
1/2 Teaspoon chopped fresh Thyme
1 1/4 cup Extra Virgin Olive Oil
Salt & Pepper to taste
Watercress
1/2 Pound Cleaned & Stemmed Watercress
Juice of 1 Lemon
1/2 cup Extra Virgin Olive Oil
Porcini
1 pound Porcini Mushrooms
1 Tablespoon chopped fresh Thyme
1 Tablespoon chopped fresh Rosemary
2 Tablespoons Minced Shallots
3 Tablespoons Minced Garlic
8 Tablespoons Olive Oil
Kosher Salt
Black Pepper
Ahi
1 1/2 Pounds Ahi Tuna, Center Loin Cut (not steak cut)
4 Tablespoons Olive Oil
1 Tablespoon Coriander Seed
1 Tablespoon Fennel Seed
2 Medium Bay Leaves
1 Star Anise
2 Tablespoons Kosher Salt
1 1/2 Tablespoons Black Pepper
For Vinaigrette: Combine meyer lemon juice, shallots, thyme, olive oil, salt and pepper in a food processor or hand blender and puree until emulsified. Set aside.
For Mushrooms: Sauté mushrooms in two batches for better caramelization. Place 2 Tbls. Olive Oil in largest sauté pan available. Turn heat under pan to high. When pan is hot, add 1 Tbls. of shallots & sauté for 1 minute or until translucent. Add half of the amount of mushrooms, garlic and herbs to sauté pan. Season to taste with salt and pepper. Sauté 5 to 10 minutes on medium high heat until mushrooms are slightly caramelized. Remove from pan and set aside. Repeat procedure with remaining mushrooms, garlic and herbs.
For Ahi: Combine spices and grind in a mortar and pestle of spice grinder to form fine powder. Cut ahi into equal rectangular blocks. Coat each of ahi with spice powder on all four sides and season with salt and pepper to taste. Heat one Tbls. Olive oil in large sauté pan over medium high heat. When pan is hot, add ahi and sear one to two minutes on each of all four sides (for various temperatures, adjust sear time accordingly). Remove from heat and set aside.
For Watercress: Combine juice of 1 lemon, _ cup extra virgin olive oil and salt and pepper in mixing bowl. Combine clean watercress and vinaigrette just before serving.
