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.
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Tuna Salad on Toast
Recipe courtesy of Napa Valley Grille, Yountville, CA
1 lb. diced sashimi grade tuna cut into 4 oz. blocks
cracked coriander seeds
kosher salt and black pepper
1/4 cup capers
1 red onion, julienne
12 each red radish, finely julienne
1 head romaine lettuce, julienne
1 bunch arugula, julienne
1/4 lb. radish sprouts
2 avocados, diced
Golden Balsamic Aioli Dressing
3 egg yolks
1/2 cup golden balsamic vinegar
1 T chopped garlic
1 T chopped ginger
2 T white miso paste
1 1/2 cup peanut oil
1 t salt
1 t white pepper
18 thin slices of focaccia fried to crisp toasts
*Place first 5 ingredients in blender
*Blend on high for 1 minute
*Slowly add oil
* If dressing is too thick add 2 T water
