Who Put The Bop In The Bop Shoo-Bop Shoo-Bop?
or “Where Do All Those Wonderful Flavors Come From!”
Chapter Ten. Part One.
Regular followers of WineSnark have learned how to discern and describe the varied vagaries of vino but have you ever wondered where these peculiarities come from? Why does Syrah from the Rhone Valley taste different from Shiraz produced in Australia? (Syrah and Shiraz are the same grape variety but our spell buds perceive them differently). Where does the “butter” flavor come from in some Chardonnays? How come Cabernet Sauvignon can taste like blackberries or like vanilla? What makes Pinot Noir taste different from Pinot Gris?
The answer to these questions can be found in the science of winemaking. Now don’t roll your eyes and reach for the mouse. I realize the onus of this site is flavor and not geography, meteorology, botany or chemistry, but this stuff has everything to do with the quality of wine and it’s about time WineSnark examine the scientific foundation of these unique flavors. I promise to keep it simple and I won’t even use a periodic table, unless I need someplace to set my wine glass.
Read MoreFermentation Is Like Science, Except That People Still Believe In Fermentation.
Chapter Twelve. Part One.
When I was a child, white-tailed bucks often ventured into my yard to feast on the apples collecting under the trees. Occasionally they would eat the rotten apples that had naturally fermented into wine and soon they’d be sloppily shouting to each other, “I really love you man!” Eventually they’d stagger into the woods in search of a stag party or wherever it is that drunken deer go.
The apples had turned into fruit wine because fermentation occurs naturally when sugar comes into contact with nature’s abundant yeast organisms. Environmental factors such as oxygen, temperature, and global warming all play their part, but left alone Mother Nature is a passable winemaker. In fact, I’d say she’s an above average winemaker given some of the mediocre plonk I’ve had to endure during my tenure in the wine trade.
Read MoreThe Future’s Not Ours To See. Que Syrah, Syrah.
Ballard Canyon Syrah grapes hangin’ around in July.
When attending wine tasting seminars, proper etiquette requires you comport yourself with professionalism, propriety, and dignity. You will learn, as I have, that if you conduct yourself with all due decorum, chances are you’ll end up face down under a table.
Earlier this year I attended a seminar in Santa Barbara featuring several winemakers from Ballard Canyon, one of California’s newest A.V.A.s located in the Santa Ynez Valley. The seminar was followed by a tasting of impressive wines from the appellation. After listening to speaker after speaker, the moment that the audience had been waiting for finally arrived – the bathroom break.
Read MoreWine Tasting Techniques; Weight A Minute.
Chapter Three. Part Twelve.
Analyzing wine means much more than simply identifying aromas and flavors; you must also learn to identify tactile sensations. This will help you learn what textural profile appeals to you so you can express your likes or dislikes to a salesperson when you’re shopping for wine. Take full-bodied wine for example. You might love it. Your spouse hates it. Your goldfish doesn’t care one way or the other. And what about wines that are crisp or creamy, hard or soft, regular or decaf?
Wine offers an abundance of textures but the tactile sensation we’re discussing today is weight …
Okay, that’s long enough.
Read MoreWho’s On Thirst?
Good help can be hard to find in a wine store. I once told an employee to be careful with a bottle of 1927 Fonseca Vintage Port and he said, “Don’t worry boss, I’ll treat it like it’s brand new!”
Perhaps you’ve had trouble getting knowledgeable recommendations when you’re looking for wines to pair with a special dinner. You’re not alone as wine consumers and wine salespeople often choose wine through a process of mutual misunderstanding. Of course I’m not your average wine salesman so this never happens to me. No, I’m 100% right, half the time.
But of course I’ve witnessed plenty of misunderstandings between wine customers and a wine salespeople. A typical conversation on the selling floor can sound a lot like an Abbott and Costello routine. Let’s listen in.
Customer: Excuse me Mr. Wine Expert, can you help me pick wines to serve with my four course dinner?
Clerk: I certainly can. What’s the first course?
Customer: Stew’s on first.
Read More
