Kamary Phillips • Indie Wino

Anyway, pleased to help and would love to try some Passaggio Wine sooner than later myself. Had it? Comment and let us know your thoughts. Meanwhile, I’ll be blogging and tweeting about this action in all the usual places.

Wine on…

Sommelier Jodi Fritch

The other day I came across the statement “taking the mystery out of wine and making it fun.” For some reason this statement became stuck in my head, like a bad jingle. For days, I walked around wondering why I could not let this statement go, and then it occurred to me . . . the mystery is what makes wine fun for me.

Wine is a journey of discovery and like any learning experience, there are going to be some mistakes along the way, but that’s okay. I can tell you that after several years in the business, I still pick out bottles that are less than stellar, although far less often that I used to.

Someone once told me that the most important thing you can ever take to a wine-tasting is an ‘open-mind.’ Especially during the summer months, when the weather heats up, I encourage you to embrace an open minded approach to wine. There are so many delicious white wines from more obscure varietals that pair with summertime foods beautifully.

I recommend this approach: Instead of buying two bottles of your favorite Chardonnay the next time you are at the wine store, pick up your usual and commit to picking up a bottle of a white wine that is new to you. Invite some friends over and share your new discovery.

Another great idea is to plan a ‘summer white’ event. We used to hold a dinner at the restaurant at the end of summer. We served five courses paired with only white wine. I find that it is always a surprise to even the most serious wine drinkers how well white wine can pair with so many dishes.

To help you get started, these are some of my favorite ‘off-the-beaten-path’ white wines for summer:

Fiano (Italy) – aromas of honey, almonds, and dried fruit.

Greco (Italy) – rich, fruity flavors, with hints of smoke and pine nuts

Muscadet (France) – citrus fruit flavors with hints of mineral, toast, yeast from sur lie aging (the wine is aged on its yeast cells) crisp with lovely acidity,

Torrontes (Argentina) – aromas of stone fruit and dried hay, a perfect summer patio sipper.

Comment about your favorite off the beaten path white wine. I am always looking for new recommendations.

Kamary, Indie Wino

I don’t do this that often

(or maybe this is the first time, can’t remember) but I just can’t resist quoting this wine review I received in Facebook. You’ll find a link below to the original posting and by all means, take a peek because there’s more.

Nonetheless, I got such a kick out of this wine description. I know it’s an exceptional review from the author and not his/her normal schtick but man… after reading it I wasn’t sure if I should open the bottle or ‘use’ it in some wicked way, LOL!

No matter your reaction, Wine Time TV is not affiliated with the wine nor winery in question so indulge at your own risk. I’ve posted this as pure entertaining fodder for wine fodder-lovers and whether you have the slightest idea what the wine tastes like after this impressive description is of little interest. Got 40 bucks to burn, go for it!

And I quote;

Overall character is that of a sex loaded scarlet; endowed, jaunty and erotically scented with every part smelling and tasting provocative, flamboyant and blooming.  Its gorgeous, vaunting style is burning, mantling and amorous with a extravagant softness that is grandiose, exotic and pursed lipped.  

There is a edginess, sophistication and dominating air that questions whether your palette has the true aptitude to handle the complete clutch of this much worldliness.  The body is chasmal, bounteous and a little weighty.  In the tasting profile you will never find the true heart of this scandalous wine so just enjoy your x-rated time together. Be aware you will be left lauding and lost when you awake.

The principle flavors change dramatically throughout the decanting process and are generally very floral including red roses, lavender, geranium, dried hibiscus flowers, cranberry raisins, currant jelly, mango with skins, red plums, cobbler, red cherry pie, marmalade red apple skins, strawberry balsamic, raspberry iced tea, fig jelly, orange flower water, cinnamon, nutmeg, coriander, paprika, star anise, graham cracker, sweet baking spice, at times cassis, blackberry bramble and whole black peppercorn.

I don’t know about you but right after I figure out what the hell “chasmal” means, I’m off for a cigarette.
Phew!

Thanks for reading.

READ MORE about this sexy Zinfandel via SONOMA SOMMELIER :: AZZARO ZINFANDEL 2006.

If you had asked me only 5 or 6 months ago as to how one should go about tasting wine, I’d have replied “With an open mouth.” Yeah, you can see why I don’t have many friends. Now, 5 months after having founded Wine Time TV I can’t get away with offering such a hasty reply, though I certainly think about it when asked that question. I’ll never change.

Fact is, my smart-ass answer isn’t completely off base. There just happens to be a formal process to wine tasting and the ‘open mouth’ bit eventually comes in to play. This method to wine tasting that I’m leading up to is actually applied by wine tasters all over the globe. Particular those stereotypical wine drinkers that we Newbie Winos always considered wine snobs before we fully understood the drinking rituals they were performing at tastings.

Actually, once you get past the uppity-yuppity attitude too often associated with it, wine tasting is quite fun and can require a bit of skill, depending on how deep you want to dive into the glass. The art of wine tasting is very easy to learn however and like anything else, the more you practice the better you will be at doing it. Don’t forget, the best part of wine tasting is you get to drink wine. So, practice, practice, practice. Hell, I’m practicing right now with a 2007 Chateu Barrail while writing this article. It’s a yummy Bordeaux I picked up; a steal at only €2.49.

There are no laws in my world of wine, just suggestions. I’m no expert however I know what I like. That’s all that really matters where my palate is concerned and I suggest you don’t let anyone tell you any different. If it doesn’t taste good to you, it isn’t good. That’s my basic rule of thumb.

Okay, let’s get started.

Keeping it ultra simple for the present, there’s red wine and white wine. Sure, many variations of each exist but odds are if you are a brand new Wino you’ve got a basic bottle of each and hopefully didn’t spend a fortune on either. The basic art of wine tasting consists of a few simple steps. So before we begin, you’ll likely want to pour yourself a glass. I’m already a step ahead of you as I mentioned already.

Pouring, is an art of it’s own and we won’t get too into that! Pro’s will tell you (and I tend to agree) that red wine works best with a larger, rounder glass. That’s due to the fact that the wine will taste better having had a good mixture of oxygen run through it. I find the large glass a good tip. You’ll discover regardless of glass size that the wine will have a different taste from the time you open it and say, 20-30 minutes later. Wine is living. Wine breathes. Contrarily, white wine, when professionally served, is generally in a smaller glass. I personally like a big glass for both as I’m a messy swirler.

Speaking of which, after pouring yourself a glass, the first step to tasting wine is to give it a nice swirl. Believe it or not, some suggest how many times to swirl. I go for 6 to 8 times out of habit and following that you’ll want to evaluate the color and clarity. Being new, you may have little clue as to what you’re looking for. No worries. Just tilt the glass in the direction of the whitest background you have near you. Usually a wall or table top.

Basically speaking, your wine shouldn’t have any solid bits floating around in it. If it does, it’s a good chance it’s part of the cork. Then again, if you’re a newbie on a budget you likely have a wine which has a synthetic cork of somekind and those generally don’t fall apart, no matter how deep you jammed your corkscrew into it.

You should also look at the color and the color tones of the wine. If its a red wine, notice the edges of the wine when you’ve got it tilted towards a light back drop. If it’s looking brown around the edges that may very well mean it’s getting old whereas a white wine that is old will likely appear an orangish or dark gold color along it’s edges. Yes, you can drink it anyway so long as it’s not days old. Just remember my main rule of thumb; If it doesn’t taste good to you, it isn’t good.

The next step is smelling the wine. To properly smell the wine you need to swirl it to mix in some air. That wonderful air makes the aromas in the wine float in the glass just above the wine itself. That’s also why I like a big glass. Not only because I have a big nose. So, after swirling stick your big nose in the glass. Don’t be shy. The deeper you go, the more smells you’ll encounter. Close your eyes and try and pick out as many aromas as you can. The more you do it, the better you’ll be at it. I know first hand you have to train those senses since we don’t use them in everyday life, unless of course you’re a wine professional. Many wine bottles have ingredients printed on the label so test yourself and see if you get any right. Even I often do and frankly, my nose sucks.

Now for the moment you’ve been waiting for, like Pavlov’s dog. Go on and taste it! When tasting the wine, swirl it around in your mouth a bit so that it coats the inside of your mouth. You might also try to inhale some air so that the wine releases even more flavor and aroma in your mouth. You might have seen and heard others making a slurping sound while tasting. Truth is, it really does stimulate the palate and even more flavor comes through. Be careful though, I did a lot of embarrassing drooling my first times doing it.

The tasting doesn’t end after you swallow it, or in some cases spit it out. The aftertaste is a very import factor to serious tasters. The aftertaste is measured in the actual length of the aftertaste, how it coats the mouth, how the mouth drys, the astringency and more is revealed. These sensations are generally a result of the tannins in the wine and red wine will tend to have a much stronger aftertaste than white wine, but thats not always the case.

Play around with all of this and by all means have fun. Before you know it, you’ll be using all sorts of snobby terminology while getting on your friends nerves the next time you have a glass of wine at your local pub, extended pinky and all. I should know, as my new found love for wine has already transformed the beer drinking friends I had only half a year ago.

Cheers!
Kamary