Wine Tasting Week of 1.21

Name: Paul Brehan Extra Dry

 Variety: White

Region: Near Bordeaux

Country: Product of France

 Year: 2005

Price: ~$10

Shop/wine critic/winery review: A delightful wine with a touch of sweetness and flavors of ripe pear and apple infused with hints of vanilla and toast signing off with a lengthy finish; this crowd pleaser is ideal for raising a toast or serving at the start of festive gatherings.(Source)

Personal Review:I am not a fan of dry whites so I was hesitant to try this extra dry white. Acidity and carbonation made it a slow drinking wine. I could taste somewhat of an apple flavor- a sharper taste that expected out of white wines I typically drink. This wine also had some citrus flavors but was not aromatic (probably because it was in the fridge for so long). Wine tasting only; no food. 

Name: Sutter Home White Zinfandel
Variety: White Zinfandel
Region: Napa Valley, California
Country: USA
Year: 2011
Price: $6.95
Winery review: "Sutter Home is the original White Zinfandel. First released over 30 years ago, this delightfully fruity and slightly sweet wine continues to be one of America's most popular wines." (Back of the bottle) 

Personal review: I am not a particular fan of white zinfandel but I had to give it a try after Boyer argued that it tasted like Kool Aid. It was sweet and light- traceable residual sugar and berry flavors. Not much of a finish but hey, its zinfandel. Always take zinfandel chilled. It is definitely table wine, but I'm not sure if this is something you would ever drink with a meal. Best enjoyable alone. I drank this without food. 

Name: Once upon a time Sauvignon Blanc
Year: 2011
Varietal: Sauvignon Blanc
Region: Virginia
Price: $10.95

Winery Review: Once upon a time, she searched all the wine shelves for her one true Sauvignon Blanc. Then she found The Lost Slipper. With vibrant tropical fruits and a rich, round style, it was the perfect fit. The nose radiated lively passion fruit aromas, giving way to guava and pineapple flavors. The varietal's bright, crisp character was elevated by sur lie aging, which added weight and fleshiness to the palate. Friendly, inviting and delicious, it was love at first sip.
  Personal review:Pleasant grassy color with strong yellow tints. Crisp cold malic wine with hints of green apple and smoothie-like tones. Notes of papaya and kiwi with a Hawaiian breeze/floral scent. 

  

Name: Joseph Carr

Variety: Pinot Noir
Region: Sonoma

Country:California

Year: 2007

Price: ~$10
Critic Review: "Ever-elusive, our Central Coast Pinot Noir offers cherry, and dark wild raspberry in both the bouquet and taste. I also find aromatic violets, tea, strawberry seed, and hints of mushroom. The wine shows very good structure with balanced, yet approachable tannin" (Vintage Wine Cellar)
Personal Review: Deep purple color with red hues. Smell of plum and pomegranate. Some other deep cherry tones. Medium tannins with a shorter finish than expected. Nice strong grape skin components.

Name: Opera Prima

Price: $5.95

Variety: Moscato
Region: Spain
Winery Critic Review: This fine sparkling presents and intense aroma of fresh berries and tropical fruits with hints of white flavor petals. Delicate bubbles caress the palate offering a silky and pleasant sweetness well balanced by a crisp, refreshing finish. Ideal on it own, as an aperitif or with all types of sweets and desserts. (Vintage Cellar in Blacksburg, VA)
Personal Review: Looks like sparkling White Zinfandel. Sweetness of something like white grape despite its pink hues. Pear skins and honeydew melon tones. Scents of apricot, fuzzy peach with more acidic and malic tones than expected. No finish and not as carbonated as I would have liked. 

Post 1: Experience with Wine

For three years, I've found myself to be a connoisseur of vegetarian cuisine. Influenced heavily by the French mentality of enjoying food in its purest form (in my case, using only basic fruits and veggies as my ingredients), I have always struggled to found that meals are missing something. Perhaps not enough salt or pepper? Are these peppers cooked thoroughly? I've recently came to the conclusion that perhaps it is not my cooking, but the pairing of wine and other yummy beverages that are absent from my cuisine.

 My goal in this course is to become an "oenophile," or connoisseur of wine. I've been to a few wine tastings here and there at the Vintage Cellar and I was able to pick up a few key pointers on how to find the flavors of fruits that are made in wines. A big reason why I am taking this class is because I'm curious about vegan wines. The majority of people are unaware that wine, although made from grapes, may have been made using animal-derived products. To remove protein, yeast, off colorings, and cloudiness, winemakers use products that are referred to as "fining agents."

When I first learned that this included blood and bone marrow, casein (milk protein), chitin (fiber from crustacean shells), egg albumen (derived from egg whites), fish oil, gelatin (protein from boiling animal parts), and isinglass (gelatin from fish bladder membranes)- it freaked me out. Still, I choose to drink non-vegan wines simply because there are so few available at the supermarket. In addition, vegan wines are not too easy to distinguish unless they have a Kosher/Parve emblem. I've read that carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel, and vegetable plaques are all suitable alternatives. But are there other options? I'm curious about how fining agents change the taste. What other composites or natural ingredients can have all the qualities of animal-based fining agents?

 For now, I'm hoping to just learn more about the elements of wine tasting and being able to distinguish certain colors (red, cherry, maroon, ruby, brownish, light-green, yellow, buttercup, golden, amber, clear, cloudy), aromas (fruity, floral, herbal, earthy, spicy, nutty), and taste (sweet, acidic, spicy, tasteless, tannic, and the finish). I'd also like to learn the specific details of how to differentiate a tannic wine from an acidic wine. I'm also interesting in learning about a wine's shelf-life... how do I know whether or not a wine expires? Why do some wines turn into vinegar and others do not? I'd like to learn about some aerating tips and about what wines are appropriate for decanters.  

List of general wines I know of: cab sauv, merlot, pinot noir, shiraz, white and red zinfandel, chardonnay, reisling, and sauv blanc, champagne, prosecco, and moscato.