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How to Taste Wine
HOW TO TASTE WINE Presented by Presque Isle Wine Cellars Kris Kane (Winemaker) www.piwine.com Overview • Discuss why and how to taste wine – Look – Smell – Taste • Go over a tasting wheel • Look, Smell, Taste, and discuss a few wines Tasting wine • When it comes to tasting wine consider wine in three stages – Look at the wine – Smell the wine – Finally taste the wine • After tasting it is nice to have a notebook to record your thoughts about the wine How to Look • Take lighting and background into consideration • Begin by not pouring the glass to full • Hold the glass at the base and tip away from you at a 45 degree angle • Look down on it • Now what are we looking for? What we are looking for • White wines color not as important but can tell us some things – First look to see if wine is clean and bright – Make sure there is no haze or cloudiness • Throws out red flag possible flaw (contamination) – Make sure there are no crystals (tartrates), which are harmless but not aesthetically pleasing – In a still wine make sure there are no bubbles which could be signs of a refermentation • Some young whites are purposely given a small amount of CO2 for some more zip Look Continued • If deep gold yellow gives idea of possible sweet wine affected by botrytis where color and taste is concentrated (ice wines) • If clear and pale, gives idea of young cool fermented white (German Rieslings) • If sunny yellow sign of warmer climate white (Australian Chardonnay) • If brownish tinges- things not looking good – Typical sign of oxidation (sherry like taste) -
The Egg Test for Period Brewers and Mead Makers - Belinda Sibly (Mistress Roheisa Le Sarjent)
The Egg Test for Period Brewers and Mead Makers - Belinda Sibly (Mistress Roheisa le Sarjent) Sir Kenelm Digby, (11 July 1603 – 11 June 1665) was a 17th century English courtier, diplomat, privateer, entrepreneur, natural philosopher and inventor of the modern wine bottle, but is perhaps best know for his posthumously published cookbook, The Closet of the Eminently Learned Sir Kenelme Digbie Knight Opened. Compiled from Digby's life long collection of recipes by a close servant and published in 1669, several years after Sir Kenelm's death, it is an excellent source of period brewers recipes, especially those for honey based drinks. At least 55 of Digby's recipes (all for meads, metheglens and hydromels) contain the instruction to make your liquor “to bear an egg” or words to that effect. The same instruction appears in a mead recipe from the Danish Koge Bog of 1606, and in numerous pickling recipes of the new world colonies. Some versions are as brief as “try with a new-laid- egg” whilst others go into considerable detail. In this article I will explore those details and see how the egg test might be applied to historical brewing. How does the “Egg Test” work? The larger end of a birds egg contains an air cell that forms when the contents cool and contract after the egg is laid. A fresh egg has a relatively small air cell, but the size increases with time as the shell is very slightly porous allowing slow evaporation. An old egg has such a large air cell it will actually float in water and this is often used as the test for whether an egg is fit to eat. -
Mirabelle Wine List 05.29.2021
“and I just can’t get engough” 12518 BURBANK BLVD. VALLEY VILLAGE, CA 91607 / 818-927-4241 & R o s e s p a r k l I n g Pinot Noir ROSÉ CHALONE – CHALONE, CA ‘17 12/45 Tempranillo blend ROSÉ BODEGAS P. LOPEZ “OJO GALLO” – RIBERA DEL DUERO, SP ‘19 16/64 gamay PET NAT rosÉ ROMAIN PAIRE “ECLIPSE” - VILLEMONTAIS, FR ‘19 16/64 nebbiolo sparkling rosÉ LUIGI GIORDANO BRUT NATURE - BARBARESCO, IT ‘15 19/75 PINOT MEUNIER & PINOT NOIR BRUT JACQUES COPIN CUVÉE TRADITION – CHAMPAGNE, FR NV 22/88 & W H i T E O R A N G E Vihno branco orange/skin contact ADEGA DE PENALVA – DÃO, PORTUGAL ‘20 14/54 FIANO L’ARCHETIPO – IGP - SALENTO, IT ‘19 15/56 SAUVIGNON BLANc DOMAINE FELIX – SAINT BRIS – BOURGONE, FR ‘18 15/56 CHARDONNAy ROARK WINE CO.- SANTA BARBARA COUNTY, CA ’17 16/60 CHENIN BLANC BLEND MARTHA STOUMEN “OUT OF THE MEADOW” - SEBASTOPOL, CA ‘18 16/60 sauvignon BLANC OUTWARD WINES – PRESQU’ILE VNYD. - SANTA MARIA VALLEY,CA ‘20 60 PINOT BLANC CLAIRE NAUDIN “GALANTHUS NIVALIS” - BOURGOGNE, FR ‘17 135 ALIGOTE CLAIRE NAUDIN “CLOU 34” - BOURGOGNE, FR ‘18 75 CHENIN BLANC LES PERRUCHETS – SAUMUR - LOIRE VALLEY, FR ‘18 70 Savagnin ouille DOMAINE VILLET - ARBOIS, FR ‘15 84 Gruner veltliner OLD VINE TROCKEN KOLFOK - ALTE REBEN - WEINLAND, AUSTRIA ‘16 72 albarino TURONIA – RIAS BAIXAS, SP ‘19 52 PINOT GRIS DOMAINE JOSEPH SCHARSCH – ALSACE, FR ‘19 57 RIESLING KABINETT TROCKEN DOMDECHANT WERNER – RHEINGAU, GERMANY ‘14 56 MUSKATELLER orange/skin contact WENZEL “WILD+FREE” - BURGENLAND, AUSTRIA ‘19 75 MACABEU orange/skin contact JOSEP FORASTER “BRISAT DEL COSTER” – MONTBLANC, SP ‘19 72 xarelo orange/skin contact ALTA ALELLA “ASARVOS” – CATALUNA, SP ‘18 75 R E D MONTEPULCIANO blend L’ARCHETIPO “TRIPLE A” – IGP - PUGLIA, IT ’17 (1 LTR bottle) 14/69 PINOT NOIR DOMAINE VERRET – IRANCY – BOURGOGNE, FR ‘16 19/72 MALBEC BLEND BYRON BLATTY “PRAGMATIC”- LOS ANGELES, CA ’17 18/70 CINSAULT/GRENACHE BLEND TERCERO WINES “ABBERATION” – STA. -
On Top of the Hill
FEBruary 2017 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY STORE HOURS On Top of the Hill Cima Collina roughly translates as “hill top,” and there’s really no A Taste of Monterey better way to describe the quality Cima Collina winery produces. Cannery Row Here at A Taste of Monterey, we are excited to have Cima Collina represented as one of Monterey County’s top wineries. A quote Sun-Thu 11am-6pm from winemaker, Annette Hoff, truly reflects the character and approach of the winery. Fri-Sat 11am-8pm* “Local flavors are as diverse as the Monterey County landscape. From the rugged Big Sur coastline to the prairie lands of Arroyo Seco, every vineyard develops its own set of diverse flavors. It is our passion to discover these local flavors and produce unfined, Food service begins at unfiltered wines that reflect a sense of place. Our meticulous, artisan approach preserves and enhances these local flavors from 11:30am daily the finest Monterey County vineyards.” *No new member tastings Cima Collina’s tasting room is located in Carmel Valley Village in a build- after 6pm ing originally constructed in the 1880s as a creamery owned by a Carmel Valley pioneer, William Hatton (locals will recognize the name’s legacy in the name of a particular canyon). This creamery produced our very own Monterey Jack cheese. Yes, it really was first produced here in Monterey County. After its creamery days were through, the building served as Carmel Valley’s first post office. You can’t get much more grounded in Monterey County than housing your tasting room in a building tied so delicately to the area’s history. -
WINE BOOK United States Portfolio
WINE BOOK United States Portfolio January, 2020 Who We Are Blue Ice is a purveyor of wines from the Balkan region with a focus on Croatian wineries. Our portfolio of wines represents small, family owned businesses, many of which are multigenerational. Rich soils, varying climates, and the extraordinary talents of dedicated artisans produce wines that are tempting and complex. Croatian Wines All our Croatian wines are 100% Croatian and each winery makes its wine from grapes grown and cultivated on their specific vineyard, whether they are the indigenous Plavac Mali, or the global Chardonnay. Our producers combine artisan growing techniques with the latest production equipment and methods, giving each wine old-world character with modern quality standards. Whether it’s one of Croatia’s 64 indigenous grape varieties, or something a bit more familiar, our multi-generational wineries all feature unique and compelling offerings. Italian Wines Our Italian wines are sourced from the Friuli-Venezia Giulia region, one of the 20 regions of Italy and one of five autonomous regions. The capital is Trieste. Friuli- Venezia Giulia is Italy’s north-easternmost region and borders Austria to the north, Slovenia to the east, and the Adriatic Sea and Croatia, more specifically Istria, to the south. Its cheeses, hams, and wines are exported not only within Europe but have become known worldwide for their quality. These world renown high-quality wines are what we are bringing to you for your enjoyment. Bosnian Wines With great pride, we present highest quality wines produced in the rocky vineyards of sun washed Herzegovina (Her-tsuh-GOH-vee-nuh), where limestone, minerals, herbs and the Mediterranean sun are infused into every drop. -
US Premium Rosé Wine Brands Vs French – a Taste Test - Prime Women | an Online Magazine
US Premium Rosé Wine Brands vs French – A Taste Test - Prime Women | An Online Magazine US PREMIUM ROSÉ WINE BRANDS VS FRENCH – A TASTE TEST Tricia H. Conover - July 12, 2019 Dry rosé wines are produced all around the world in many wine regions using countless varieties of red grapes. Rosé wines have been the fastest growing category of wine consumed in the last few years. Rosé wine brands in the USA are growing rapidly. What is not to like? Savoring the flavors and aromas of red grapes in a chilled glass on a beautiful patio is my idea of a great happy hour. And these are not your Grandmother’s White Zinfandels! The most well-known rosé wine brands come from Provence in the South of France. Provence rosé history goes back to Roman occupation of the region in the days of Julius Caesar. Some of the wines were called “claret” for being such a clear red/pink color. In the 19th century tourists started to flock to the Cote d’Azur to go swimming in the Mediterranean sea on those beautiful beaches and would relax afterwards with a chilled glass of rosé. These local wines became a symbol of glamour, leisure, and summer. But, rosé is now a year-round wine and pairs so well with many foods ranging from light cheeses and seafood to grilled meats. And, it hails from many winemaking regions of the globe. Watch Tricia’s Rosé Tasting Reviews https://primewomen.com/entertainment/food-wine/us-premium-rose-wine-brands-vs-french/ Napa Valley, California Rosés The Napa Valley is the USA’s most famous wine region. -
Wine Tasting, Blind and Otherwise: Blindness As a Perceptual Limitation
Wine Tasting, Blind and Otherwise: Blindness as a Perceptual Limitation Jonathan Cohen∗ Now — from which commune in M´edocdoes it come? That also, by elimination, should be not too difficult to decide. Margaux? No. It cannot be Margaux. It has not the violent bouquet of a Margaux. Pauillac? It cannot be Pauillac, either. It is too tender, too gentle and wistful for a Pauillac. The wine of Pauillac has a character that is almost imperious in its taste. And also, to me, a Pauillac contains just a little pith, a curious, dusty, pithy flavor that the grape acquires from the soil of the district. No, no. This — this is a very gentle wine, demure and bashful in the first taste, emerging shyly but quite graciously in the second. A little arch, perhaps, in the second taste, and a little naughty also, teasing the tongue with a trace, just a trace, of tannin. Then in the aftertaste, delightful — consoling and feminine, with a certain blithely generous quality that one associates only with the wines of the commune of St. Julien. Unmistakably this is a St. Julien. — Roald Dahl, ”Taste,” Ladies Home Journal, March 1945. 1 Introduction In the wine world, blind tasting — tasting without knowing the wine’s producer, origin, or other details obtainable from the wine’s label — is consistently vaunted as the gold standard for tasting.1 It is held out as the best, most neutral, least biased, and most honest evaluative procedure, and one that should be employed to the exclusion of non-blind/sighted tasting (which, in turn, is typically disparaged as confused, biased, or dishonest). -
Wine Tasting in Four Steps: Seeing, Smelling, Tasting, Analyzing
Wine tasting in four steps: Seeing, Smelling, Tasting, Analyzing See: The Color The first step in a wine tasting is taken with the eyes. We distinguish 3 areas: color, intensity and viscosity. The 3 basic colours are white, rosé and red. In addition, colour gradations within these groups provide information on the type, age and taste of the wines. White wine: The colour palette ranges from light yellow to brownish orange. The tones can be cooler or warmer. What does the colour mean for the wine? White wines, which are grown in barrels, often have a more intense colour. Straw Yellow Gold Amber Straw yellow: Moscato, Riesling, Grüner Veltliner Yellow: Sauvignon Blanc, ripe Riesling, Pinot Grigio Golden yellow: Rioja, Trebbiano, Chardonnay Rosé wine: The colour palette ranges from light rosé to apricot to fine bronze tones. What does the colour mean for the wine? The „rosé“ is created by the contact of the grape skin with the juice, the duration of this contact is decisive for the intensity of the colour. This means that there are typical rosé colours, which are determined by the winemaker. Pink Salmon Bronce Cognac Pink: Bandol Rosé, Grenache Rosé Salmon pink: Provence Rosé, Sangiovese Rosé Bronze: Pinot Noir Rosé, Syrah Rosé, Pinot Gris Rosé Red vine: The colour palette ranges from ruby red to violet red to strong dark red. What does the colour mean for the wine? Wines with violet colouring are still very young and the aging process is still subdued. Red wines become brighter over time and drawa wine to the orange. -
2020 RHONE RANGERS EXPERIENCE February 16, 2020 | Paso Robles Event Center
2020 RHONE RANGERS EXPERIENCE February 16, 2020 | Paso Robles Event Center The Rhone Rangers is America’s leading non-profit organization dedicated to promoting American Rhone varietal wines. American Rhone-style wines are made from the same grapes that have flourished for centuries in France’s Rhône River Valley, and their growing popularity in the United States speaks to their versatility with food, wide range of rich flavors, and to the skills of American winemakers. Our mission is to educate the public on Rhone varietal wine grapes grown in America and to promote the production and enjoyment of these wines, with emphasis on integration into our daily lives. EVENT SCHEDULE Seminar 10:30am - 12:00pm Lunch 12:00pm - 1:00pm Grand Tasting 1:30pm - 4:00pm Silent Auction 10:00am - 3:00pm RHONE ESSENTIALS SEMINAR Taste a top example of each of the principal categories of Rhone wines as you hear from winemakers and principals who have chosen the Rhone Rangers route. The discussion will be moderated by Erin Brooks, Reviewer of Oregon, Sonoma, and the California Central Coast for Robert Parker’s Wine Advocate. WINES PRESENTERS Bryan Widstrand, Owner Viognier Steinbeck Vineyards | 2016 Viognier Bill Easton, Winemaker & Winegrower Other White Terre Rouge | 2013 Roussanne, Monarch Mine Rhone Varietal Vineyard David Gates, Senior VP Vineyard Operations Ridge Vineyards | 2018 Adelaida Vineyard White Rhone Blend (50% Grenache Blanc, 25% Picpoul Blanc, 25% Roussanne) Brianne Chase, Associate Winemaker Rabble Wine Company | 2018 Rabble Rosé Dry Rosé (80% Syrah, 20% Mourvèdre) Amy Butler, Winemaker Grenache Ranchero Cellars | 2018 Grenache Shannon Horton, GM/Winemaker Mourvèdre Horton Winery | 2016 Mourvedre Barrel Select Chris Eberle, Winemaker Syrah Eberle Winery | 2017 Syrah Steinbeck Vineyard Robert Henson, Winemaker Other Red Peachy Canyon | 2017 Petite Sirah Rhone Varietal Phil LaMontagne, Lead Winemaker Red Rhone Blend TH Estate Wines | 2017 5 Blocks Cuvée 2 TASTING NOTES 3 SILENT AUCTION Be sure to check out our silent auction items. -
B E V E R a G E M E
BEVERAGE MENU 02 06 21 COCKTAIL LIST BRIGHT & REFRESHING SPIRITOUS & CONVINCING SILVER LINING 18 OLIVE MARTINI #2 20 Ketel One Grapefruit Rose Botanical, Lillet Blanc, Absolut Elyx Vodka and a splash of Vicario Olive Leaf verjus, and local honey. Served tall and fizzy with Fever Liqueur. Served up with lemon and olive oils, grilled olives Tree Grapefruit Soda. and a twist. FAOI THALAMH 19 BARREL-AGED BROOKLYN COCKTAIL 22 Bombay Sapphire Gin, Vicario Spirits Dragoncello, Woodford Reserve and EH Taylor Rye Whiskeys, Cocchi carrot and thyme. Vermouth di Torino, Bigallet China China and Luxardo Maraschino. Re-aged in a custom, charred-oak barrel. Stirred cold and served up. INVERSION LAYER 20 Del Maguey Vida Mezcal, Nixta Licor de Elote, St George Raspberry Liqueur with fresh lime. HOUSE OLD FASHIONED 19 Shaken cold over ice with a spicy salt rim. Wild Turkey Rare Breed Bourbon, Zacapa 23yr Rum, Giffard Apricot, Bogart’s bitters, vanilla and citrus oil. Served on ice. PEACH COBBLER 18 Bertoux Fine California Brandy, Hennessey VSOP Cognac, local peach, osmanthus INFINITE ROSITA 22 blossoms, fresh ginger and lemon. Don Julio, Fortaleza and Tapatio Reposado Tequilas, Shaken and served over ice with freshly grated Campari and Martini & Rossi Vermouths. Aged in a cinnamon. custom, toasted-oak barrel. Stirred cold and served on ice. RAPID CLIP 20 MAHALO LEG 19 An earl-grey tea-infused Maker’s Mark Bourbon Appleton Reserve, Plantation OFTD and Mount Gay XO “Smash”. Shaken with Tempus Fugit Crème de Menthe, Rums, coconut, passionfruit, allspice and sesame. Quickly muddled lemon and cocoa bitters. Served over ice. -
Blind Tasting
On the Limitations of Blind Tasting Jonathan Cohen∗ Blind tasting — tasting without knowing the wine’s producer, origin, or other details obtainable from the wine’s label— has become something of a fetish in the wine world. We are told, repeatedly and insistently, that blind tasting is the best, most neutral, least biased, and most honest evaluative procedure, and one that should be employed to the exclusion of non-blind/sighted tasting (which, in turn, is typically disparaged as confused, biased, or dishonest). Professional evaluators (e.g., the tasting panel of the Wine Spectator, the Grand Jury Europeen,´ virtually every judging panel in competitive wine events) routinely advertise that they use blind tasting ex- clusively. Wine books and tasting manuals at all levels consistently emphasize the importance of blind tasting. Thus, Michael Broadbent, perhaps the most prolific author of tasting notes in history, writes that “It is my firm opinion . that to assess the qualities of a wine by tasting it completely blind, without any hint of what it might be, is the most useful and salutary discipline that any self-respecting taster can be given” (quoted in ?, 156). Or, again, Ronald Jackson, in his industry-standard textbook on wine tasting, asserts categorically that “Tastings should always be conducted blind, usually with only the names of the wine noted in advance” (?, 334). I believe this is a mistake. Although blind tasting undeniably comes with some benefits, it also carries significant but insufficiently appreciated disadvantages relative to sighted tasting. It is my hope that recognizing these, rather than uniformly favoring blind tasting, will help us choose tasting procedures suited to our aims on particular occasions, and thereby better enjoy the full range of experiences available in our vinous encounters. -
Drinks Drinks
DRINKS DRINKS Our beverage program is a celebration of the old and new, bringing together our take on the spirit-driven classics and keeping up the curious with new, seasonally- inspired libations. For the one who’s order never strays and for their more adventurous counterpart - to you both - chin-chin! LIQUOR COCKTAILS VODKA GIN OLD Belvedere Hatrick Botanical VESPER MARTINI 12 gin, vodka, lillet, mancino bianco, lemon Titos Tanqueray “once you have tasted it, you won’t drink anything else” Grey Goose Hayman’s Sloe Ketel One Hendricks MANHATTAN 12 Absolut Elyx St. George Botanical rye, sweet vermouth, bitters boozy, bold, & bittersweet Belvedere Single Estate Rye Sulters Nippitaty Nippitataty FRENCH 75 12 Nolets cognac, lemon, sparkling wine, simple “hits with remarkable precision” Monkey 47 DAIQUIRI 11 rum, absinthe, lime, simple, nutmeg light & refreshing with a hint of earthiness AGAVE AMARO & BITTER NEGRONI 12 Casamigos Blanco- Tequila gin, campari, sweet vermouth Luxardo Bitter Bianco Del Maguey Vida- Mezcal a bittersweet drink that displays balance and elegance Luxardo Montelobos- Mezcal Aperol DARK & STORMY 11 Siete Leguas Blanco-Tequila aged rum, lime, ginger Campari Casamigos Reposado- Tequila bright, citrusy, with spiced ginger Cynar Don Fulano Blanco- Tequilla Fernet Branca Illegal Joven- Mezcal NEW Lillet Siete Leguas Reposado-Tequila Suze THE AFFAIR 12 Casamigos Anejo- Tequila Pimm’s No. 1 tequila, chartreuse, absinthe, mezcal, pineapple, tarragon Fortaleza Anejo- Tequila herbaceous, smokey, & sweet Averna Don Julio 1942- Tequila Montenegro GIN SPRITZ 12 St. Agrestis Amaro gin, cirtus liqueur, mediterranean tonic, sparkling wine, spring tea tendrils St. Agrestis Bitter floral, easy sipping, refreshing Nonino SPRING PUNCH 12 RUM aged rum, campari, brown sugar syrup, lime pineapple tropical, bold, boozy Plantation 3 Stars- Jamaica, Barbados, Trinidad BEET MARGARITA 12 Plantation 5yr- Barbados altos blanco, beet, apple, orange, lime, agave Pussars- Guyana the perfect all year around margarita Sailor Jerry- U.S.