Organic Versus Inorganic Flavors In Wine

Hey readers,

Last month, we talked about fruit flavors and conditions in wine. I was even able to share a few examples. This month I want to talk about organic and inorganic characteristics in wine. There are a variety of ways in which the term “organic” can be used to reference wine. We’ve touched on a few of the Organic wine making methods and what that means, and we will absolutely delve more into that subject, but at a later date. What this post is going to discuss is the narrow section on a W.S.E.T. tasting sheet that refers to the nose and the palate and organic versus inorganic materials. As we’ve already discussed, wine is made up of more than just fruit. Sunlight, soil, water, and wind all play a huge part in the end product. These key players often add their own distinctive flavor characteristics to the final production. Being able to pull out those characteristics and interpret them could allow a sommelier to determine origin, vintage or even growing region. I would love to be that good, for now I’ll settle for picking out flavors and guessing at growing regions and varietals. Continue reading

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Tasting Fruit and Fruit conditions: Wine Lessons in Action

Hey Readers!

Earlier this month we talked about fruit and fruit conditions in wine. Meaning, we discussed the different fruits you can smell and taste in a wine, differentiating between ripe, underripe, cooked, stewed and other such conditions, and what that means in regards to the wine’s age, production style, and region. It was a lot to go over in one blog post, and so I thought it would be great to give you some examples. I had the opportunity to visit one of my favorite local vineyards, Blenheim Vineyard, this past weekend with a good friend of mine, and we spent a good deal of time noting the different fruit qualities in the different wines and what secrets those notes held. It felt like a perfect example to share with all of you. Continue reading

Nose Intensity and Age Assessments in Wine

Hey readers!

Recently I had the opportunity to taste a 2006 Malbec from the Maipu region of Argentina. I have had plenty of opportunities to taste old wines between vertical tastings, library tastings, and the opportunities I have had with my jobs. These are some of my favorite outings, because I get to see how time alone changes the flavor profile of my favorite wines. Time impacts the mouthfeel and the color of wine, but it also changes the nose or bouquet. That is what I want to talk about today. Continue reading

So you want to be a wine snob

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Hey Readers!

We’ve been talking a bit about resolutions and starting the new year off right by really setting obtainable goals, so I figured I would talk a bit about something that I’m asked about a lot at events. How I gained my wine knowledge; i.e.. Knowing the details about varietals, specific wines and vineyards, and being able to pull out flavors on both the nose and palate of a product. Continue reading

Champagne or Charmat: Understanding Bubbly

Hey Everyone! 

Hope the holiday season is going spectacularly for you all. Mine is exceptionally busy, but exciting as well. This past week I took full advantage of the Kroger case sale and brought home some fantastic finds that I am excited to dig into, but I also want to save and savor. Only time will tell which will be the case. 

With Christmas and New Years fast approaching, it only seems correct to focus on bubbles and share what information I have on this overwhelming subject.  Continue reading

Color and Terroir: In Action [Pictures to come later]

Hey Readers!

[I just got a new computer!! So I am still transferring over my pictures and programs, but the pictures will be up soon!]

I am very lucky. Some people have luck with games, or horses, or cards, and my luck (as it happens) is with opportunities.  A few weeks back, I hypothesized that color was just as connected to terroir as flavor and nose. To me, this makes perfect sense. Given how interconnected the entire wine make process is, and how many different facets of the end results are derived from the skins, seeds, and stems of the fruit; it would only make sense for the color to be impacted by the same processes that impact scent and palate. However, I had never seen any proof. Until I did. Continue reading

#WineWednesday has returned!

Hey Readers!

Sunday I explained why I have been AWOL for the last few months, but that doesn’t mean I have forgotten what I promised in my last post; great examples of wines that exceed expectations for their varietal. With some of the varietals I mentioned; rose wines, and Americanized Rieslings, it isn’t too hard to exceed expectations because standards are set so low, however, I have found more than a few exceptional examples, and I actually had to deliberate a bit. I think I have chosen well, so read on!
Continue reading