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.
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
recommendations • winemakers • events • wineries
- What the Experts Drink
- DrinkWine ask the experts to name the wines they choose for their own table. This month Joel Helman, Personal Wine Consultant with the North Coast Wine Group, reveals his favorites........read the full story.
- Bradford Mountain
2000 Dry Creek Valley Zinfandel – Grist Vineyard - No one is entirely sure where zinfandel, California’s signature grape variety originated,
but there’s no doubt it produces superb red wines throughout the state. One of the finest venues for the
variety is the Dry Creek Valley in northern Sonoma County, where warm temperatures, well-drained hillside soils,
and old vines combine to produce classic zinfandels with the deep, zesty, spiced-berry aromas and flavors zinfanatics
cherish.
A
great example of Dry Creek Valley zin comes from Bradford Mountain Winery, perched 1,000 feet above the Dry
Creek Valley, amidst vineyards with well-drained red volcanic soils. One of them, the Grist Vineyard, which
dates to the 19th century, provided the fruit for this delicious zinfandel, a full-bodied, richly flavored,
plushly textured wine boasting brambly, blackberry fruit aromas with overtones of mint, black pepper, and dark
chocolate. On the palate, the wine is ripe, fleshy and lushly fruited with surprisingly soft tannins and a
long, rich finish. A fine example of Dry Creek Valley zinfandel, it will beautifully accompany grilled and
barbecued meats, hearty, tomato-sauced pastas and flavorful cheeses.
- DrinkWine Staff Favorite
- Inman Family Russian River Valley 2002 Pinot Gris
This
wine represents the first release from Inman Family Wines and
it is wonderful. The taste experience started with a bouquet
of peaches and white flowers and built through a lingering finish
accented with nutmeg. The wine has an opulent texture and good
acidity. I loved its distinctive and delicious fruit-driven
flavor, subtle aroma and rich but still crisp texture. The wine
is silky smooth and agreeably weighty as it slides down the
throat. I imagine it as pairing beautifully with a dish of scallops
or a salmon mousse. Here is a recipe that would bring out the
wines very best.
Seared Scallops with a Crème Fraîche Sauce
Serves 6
24 Sea Scallops
1/2 c. Pinot Gris
1 c. Crème Fraîche
Sea Salt
Chives
Caviar
Sear the scallops is a cast iron skillet or grill pan on high heat allowing 1-2 minutes on each side, depending on the thickness of the scallops. Turn down the heat and add wine. Immediately remove the scallops to a warm plate. Whisk in the crème fraîche. Season with sea salt. Heat the sauce thoroughly and then return the scallops to the sauce briefly. Garnish with freshly snipped chives and caviar. Ideal as a first course paired with Inman Family 2002 Russian River Valley Pinot Gris and served with crusty sweet French bread.
For more information or to order go to www.inmanfamilywines.com
