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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.


Decadence Cake – Earl Grey Infused
Recipe courtesy of Brix Restaurant, Yountville, CA
6 servings

3 ounces unsweetened chocolate (cocoa block)
4 1/2 ounces Bittersweet chocolate, Felchlin
Maracaibo 65%

3 fluid ounces strong Earl Grey Tea
1/4 cup sugar
4 1/2 ounces unsalted butter

3 eggs
1/4 ounce sugar

1. Chop and combine chocolates in a large bowl. Bring tea and sugar to a boil and pour over chocolate, stir until melted, stir in butter. Return to a double boiler if necessary
2. Combine eggs, sugar and vanilla in a mixing bowl and whip to soft ribbons
3. Fold eggs into chocolate mixture
4. Pour into 6 buttered and sugared ramekins or loaf pans
***Refrigerate 4 hours or overnight
5. Bake at 325*F in a waterbath until set. It will look like a crème brulee. Approximately 30-40 minutes
6. Chill 4 hours or overnight
7. To Unmold: place ramekin in hot water and invert onto a tray lined with plastic wrap or parchment paper.
8. Return to fridge until ready to serve

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