although they note on the website that it's business casual dress, of course it wasn't and we were probably the only ones not in jeans - including the teacher, Zack. but at least it wasn't pretentious! Zack pretended he was just like us...except that he was probably about my age, had lived in spain and australia (working in a vineyard of course), owns his own business and he and his father collect wine. oh right, that's super similar to my life, thanks for bringing your knowledge to us common folk, haha!
anywho, i took notes. because that's what i do, i'm a nerd....plus they gave us pens, so obvi i wasn't the first one. so here they are. maybe they're helpful or maybe it's something you already know, either way it's all i have to share from that night since i forgot to take pictures!!
- First Flight
- A. Merkelbach 2008 Riesling, Mosel Valley (GER)
- Floral, peachy, citrus, residual sugar
- Second Flight
- Senesin Vineyards 2008 Sauvignon Blanc, Marlborough (NZ)
- Fruity, green/green pepper, pungent, citrus, grapefruit
- typically aged in stainless steel
- De Martino 2007 Chardonnay, Limari Valley (CH)
- butterscotch/coconut - american oak
- Third Flight
- Wine by Joe 2008 Pinot Noir, Willamette Valley (OR)
- Pinot Noir - high acidity for a red grape, most thin skinned grape = high maintenance/delicate
- berries, acidity, very low tannin
- Belguardo 2004 Morellino di Scansano, Tuscany (IT)
- Morellino di Scansano = San Giovese; Chianti must be 80% San Giovese
- cherry, cedar, high tannin
- dried flowers, roses, plum
- "old world funk"
- Fourth Flight
- Manga del Brujo 2007 Garnacha, Catalyud (SP)
- Garnacha - used in Cotes du Rhone
- jam fruit, pepper/spice/herbs
- Henry's Drive 2006 Shiraz, Padthaway (AUS)
- Australia - oldest vines; the older the vines the more concentrated the nutrients in the fruit (richer) because there's less fruit per vine
- 'syrah' but aussie's say Shiraaaazzzz...marketing gig
- Fifth Flight
- Catena 2006 Cabernet Sauvignon, Mendoza (ARG)
- THE grape of Bordeaux, 'most noble grape'
- darker, cooler fruit; pencil shavings
- vanilla - from french oak which has a tighter grain and a more subtle flavor
- tannin, dry, acidity
- misc...
- oaky buttery chardonnay - trend started w/california
- 'naked' = not aged in oak
- color in wine comes from grape skins only!
- colder geographical regions = grapes maintain higher acidity = salivation
- higher alcohol = intense finish/bite
- old world wine (europe) = subtle, "funk" (dirt, street)
- alcohol % in US can actually be off by approx 1.5% to get by tax rules
- the more specific the location listed, typically the higher the price and better QC (best would be estate grown/bottled)
- viscosity: comes from glycol, higher alcohol content, typically from warmer areas, gives impression of fruitiness
- wines with higher acidity will last longer once opened
- AFTA - Alcohol, Fruit, Tannin, Acidity
- two a's are inverse relationship
- Tannin - makes mouth dry, chalky, get more from thick skinned grapes
- 5 S's of Wine
- See - hold glass at 45 degree angle over a white/light surface to see color of wine; orange around the rim = age/oxidation
- Swirl - allows oxidation, can see viscosity
- Smell - yes we shoved our noses in the glass and were pretty obnoxious about it :)
- Sip/Swish
- Savor - repeat this step...until the bottle's gone!
- Buying wine
- find an importer with similar palette/likes as yours and buy from importer if possible
- Zack's importer picks - Neal Rosenthal for French, Vias Importers
- Online: Zachys or wineaccess.com....or buy from a non-US website (they'll ship to PA!)
chairman's selection = bullshit.
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