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Wine Tasting - The Sense of Sight
Wine tasting basics begin with knowing how to use your senses to understand, interpret, and enjoy the wine. The ability to recognize what you see, and furthermore describe it in clear terms, is a very important wine tasting skill.
Although some may say the appearance of the wine is the least important aspect with regard to the senses, it is still worth noting. When examining appearance, we are looking for clarity and color. We want the wine to be free of any sediment, leaving it clear and brilliant. Red wines tend to lose their color as they mature, while white wines tend to grow darker with age. A good quality wine generally will be intense in color. The "legs" seen running down the sides of a glass after being swirled, are an indication of flavor density. It is best to use a plain white background, and tilt the glass slightly as you observe clarity and color.
Tuna Salad on Toast
Recipe courtesy of Napa Valley Grille, Yountville, CA
1 lb. diced sashimi grade tuna cut into 4 oz. blocks
cracked coriander seeds
kosher salt and black pepper
1/4 cup capers
1 red onion, julienne
12 each red radish, finely julienne
1 head romaine lettuce, julienne
1 bunch arugula, julienne
1/4 lb. radish sprouts
2 avocados, diced
Golden Balsamic Aioli Dressing
3 egg yolks
1/2 cup golden balsamic vinegar
1 T chopped garlic
1 T chopped ginger
2 T white miso paste
1 1/2 cup peanut oil
1 t salt
1 t white pepper
18 thin slices of focaccia fried to crisp toasts
*Place first 5 ingredients in blender
*Blend on high for 1 minute
*Slowly add oil
* If dressing is too thick add 2 T water
