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
Cabernet Sauvignon (pronounced CA-burr-nay SO-vin-yawn):
The "king" of the world’s red wine grapes, cabernet sauvignon originated in the Bordeaux region of France, but also produces superlative wines around the globe, including California, Washington State, South America, Eastern Europe, and Australia. In California, the finest renditions generally come from the Napa Valley.
Cabernet
Sauvignon is a late-ripening variety, with small, deeply colored,
thick-skinned berries that yield dark, intensely flavored, tannic,
long-lived wines that often require years of aging to soften and
become drinkable. Like chardonnay, the grape can be grown in a
multitude of different growing regions and conditions (although
it prefers warmer climates) and yet reliably impart characteristic
varietal aromas and flavors, which most often are compared to
black currant, cherry, bell pepper and green olive.
Cabernet Sauvignon profits from blending with other complementary grape types, such as the softer, fruitier merlot and the highly perfumed cabernet franc (with which it is customarily blended in Bordeaux), and also from extended wood aging, most notably in French oak barrels. Often hard and monochromatic when young, cabernet sauvignon, with extended bottle aging, can develop fine, complex aromas and flavors.
Cabernet is an excellent accompaniment to red meats, especially steak and roast beef.
