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
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.
Meyer Lemon Currant Sauce
6 servings
Recipe courtesy of Brix Restaurant, Yountville, CA
2 cups red currants, fresh
1 each meyer lemon, zested and juiced
2 ounces simple syrup*
1/2 each vanilla bean, split and scraped
1/2 pinch salt
* Simple syrup is equal parts by weight; sugar and water. Bring water to a simmer, add sugar, and remove from heat. It will keep for weeks in the fridge so it’s practical to make extra to have on hand.
Method:
1. Crush currants and place in a stainless steel saucepot, add
meyer lemon juice, zest, vanilla bean and simple syrup
2. Place on medium heat. Bring to a simmer for about 5 minutes,
skimming surface
3. Strain through a chinois and return to a clean saucepot
4. return to heat and boil for about 5 minutes, until sauce reduces
by half and thickens, stirring constantly
5. Chill in icebath
6. Final sauce consistency may be adjusted with simple syrup after
it has completely cooled
