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.
Rotisseried Quail with Dry Creek
Peaches on a Bed of Watercress with Citrus Dressing
Menu item courtesy of Jellyfish
at Sheraton Petaluma
Quail Marinade
1 cup orange juice
4 T black vinegar
2 T grated ginger
zest and juice of 2 oranges
2 T sesame oil
2 T grape seed oil
Salt and pepper to balance the acid
Watercress Salad
Pea sprouts
Frisse
Watercress
Radishes sliced on Japanese mandolin
Citrus Dressing
4 cups orange juice
1 cup rice wine vinegar
2 T black vinegar
2 T grated ginger
zest and juice of two oranges
Boil and reduce by half, then add
1/4 C sesame oil
1/4 cup grape seed oil
1T cracked black sesame seeds
salt and pepper to balance the acid
