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.
Wine Tasting - The Sense of Taste
After observing your wine using the sense of sight and smell, it is then time to use your palate to identify tastes. This is far more detailed than simply tasting as we would any other beverage. We must remember to note the characteristics of the wine on all sensory areas of the tongue. Sweetness is detected on the very tip of the tongue, while bitter tastes are sensed in the extreme rear. Saltiness is sensed on the front, upper sides of the tongue, and the acidity-sour taste is sensed mainly on the sides. Some suggest focusing your attention on one sensation at a time in order to be more efficient in your taste. Try taking a sip of wine and swallowing immediately. Then try another sip, this time letting the wine work well around the palate into these sensory areas before swallowing. You will recognize a noticeable difference in the intensity of flavors!
Battle of the Appellations
February 2002
Date:
February 20, 2002
Location: BRIX,
Yountville, CA
Chef: Michael Patton
Winner: Beringer
Vintage: 1999 Knights Valley Alluvium Blanc
Appellation: Knights Valley
Food Pairing: Grilled Oysters Wrapped in Pancetta
with Aged Balsamic and Rosemary Butter
Winner: Bonny
Doon
Vintage: 2000 Pacific Rim Dry Riesling
Appellation:
Food Pairing:Spicy Ahi Tuna and Asparagus Tempura
"Futomaki" Roll with Organic Garden Sprout Salad
Winner: Lake
Sonoma Winery
Vintage: 1999 Zinfandel Port
Appellation:Russian River Valley/ Dry Creek Valley
Food Pairing: Decadence Cake - Earl Grey Infused
Winner: Ledson
Winery
Vintage: 2000 Orange Muscat
Appellation:
Food Pairing: Tangerine Sorbet
Congratulations to Beringer Vineyards Knights Valley,
Bonny Doon, Lake Sonoma Winery and Ledson Winery!
WineCountry.com cannot share enough praises about Brix restaurant located in Yountville, California. With an attentive and prompt wait staff, the head chef, Michael Patton, prepared a fabulous menu for our latest Battle of the Appellations contest. WineCountry.com highly recommends our readers experience the lovely surroundings and delicious menu at Brix during their next Wine Country visit. Thank you Brix! www.brix.com
  
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- Best Pairing with the Grilled Oysters Wrapped in Pancetta
with Aged Balsamic and Rosemary Butter is Beringer 1999 Knights
Valley Alluvium Blanc. This Beringer wine is comprised of
the classic white Bordeaux varietals, Sémillon and Sauvignon
Blanc, and is combined with Chardonnay and Viognier. The aromas
and flavors of citrus, and spice held up well with the food,
complimenting the flavors and textures of the grilled oysters.
This strong white is closely tied to the soil in which the grapes
are grown, providing its namesake, Alluvium - which is a unique
expression of the Knights Valley.
Visit Beringer at : www.beringer.com
- Best Pairing with the Spicy Ahi Tuna and Asparagus Tempura
"Futomaki" Roll with Organic Garden Sprout Salad is
Bonny Doon 2000 Pacific Rim Dry Riesling. In true form
to the unique Bonny Doon reputation, this wine has a very particular
nose of green apple and light floral. It's clean flavor and
acidic balance worked exceptionally well with the ahi, balancing
the diverse and rich flavors of the dish - a Brix signature.
This wine would also compliment sushi and other similarly prepared
dishes.
Visit Bonny Doon Vineyards at: www.bonnydoonvineyard.com
- Best Pairing with the Decadence Cake - Earl Grey Infused is
Lake Sonoma Winery 1999 Zinfandel Port. This Zinfandel
Port is produced in a traditional method of arrested fermentation.
The fruity nose is a strong indicator of the delicious berry
fruit flavor. Paired with the decadence cake, the wine brought
out the layers of flavors in the cake while not overpowering
the palate.
Visit Lake Sonoma Winery at: www.lakesonomawinery.com
- Best Pairing with the Tangerine Sorbet is Ledson Winery
2000 Orange Muscat. The light and fruity nose of orange
blossoms was an obvious marker to the robust fruity, citrus
and melon flavors. This wine is perfect with a light dessert.
Visit Ledson Winery at: www.ledson.com
Thank you to all wineries that participated in the March Battle of the Appellations Contest:
Goosecross Cellars - www.goosecross.com
Hanna Winery - www.hannawinery.com
Preston Vineyards - www.prestonvineyards.com
J Wine - www.jwine.com
Casa Nuestra - www.casanuestra.com
Quivira - www.quivirawine.com
Chateau Souverain - www.chateausouverain.com
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