Wines of the World - A Tasting

Wines of the World
PO Box 36330
Denver, CO     80236-0330
Phone 1-888-827-8484 (1-888-TASTINGS)

FAX 303-986-0058
Email flightcommand@StarNetSite.com


``Wine improves with age. The older I get, the better I like it. “Anonymous


Tastings

Wine and food pairings or wine and cheese parties versus wine tastings, seem to be used interchangeably by many.  Why wine tastings became lumped together with wine and food pairings or wine and cheese parties, I don’t know.  For me, wine tastings, are intended as events to introduce some of the sights and sounds  (OH!, ooh, aah, ick), aromas, bouquets and tastes of different wines and to marginally increase one’s knowledge of wine.  Arguably, wine and food pairings are intended to expand the universe of –"Boy, these sure do go well together", while wine and cheese parties are intended as social events to provide folks the chance to intermingle while having something wonderful to munch, sip and discuss.

Even more, I don’t know why wine, which can be the gentlest, friendliest, most compatible and socializing alcoholic beverage of choice, seems to bring out the worst in some people ("My, that’s a pretentious Cabernet, don’t you think?").

I would hope to make one thing clear.  The suggestions I make are what please me, based on both experiences with what I didn’t like and what I did!  If they don’t please you, that’s okay, just change them.  For instance, I like to decant (aerate) red wines about 2 hours before drinking.  I also like to refrigerate them for about 20 minutes before drinking so as to serve them at what I perceive to be cellar temperature.  Try this and if you prefer another style - feel free.  There are no wine police.

So let’s begin.  Let’s have a tasting.  The object is to meet with a few friends, relax, have one of those “that was so much fun, let’s do it again” kind of gatherings and, furthermore, to do so without spending an excessive amount of time, money or energy.  At another time we’ll dissect the pairings and the party.

A wine “tasting” is normally held in an appropriate social setting so the participants can relax, enjoy some wines they may not heretofore have tasted and socialize, like: Your house or mine? The conference room at the office.  Poolside at the clubhouse and like that.

So, on to the wine tasting.

BEFORE we decide what wines to choose, let’s decide IF we are going to have food and, if so, what kind.  I am going to suggest, for wine tastings, you plan to have a tasting and then eat afterward.  The reason you might choose to do it this way, especially if you are relatively new to a variety of wines, is food can be a distraction when learning about wines.  Eating after a fun, informal, tasting can enhance both experiences (I believe).

The next task is to decide what kind(s) of wine to include and how many.  I suggest you limit each tasting to 4 or 5 wines, with fewer and you don’t have the breadth for comparison; with more you risk losing the individuality of each in the crowd.  In addition, I recommend all reds or all whites and all still or all sparkling if you are relatively new to a wide variety of wine.  There will be plenty of time to mix reds and whites and still with sparkling as you journey along.

Start with a varietal with which someone in the group is familiar, say a (white) Sauvignon Blanc.  Try to get the same year of each wine and try for different vineyards, regions, states or even countries.  Obtain some information about the varietal, area and particular wine if possible and make copies so each person can have one.  Check out http://www.winearomawheel.com for a free download of the users’ guide. This will give you easy instructions on how to make up samples mimicking some of the bouquets, aromas and defects found in wine.  These can be made from inexpensive items found at the grocery store and will really clarify the common components of wine.

Plan on at least one, (2 or more are better) appropriate wine glasses and a water carafe or bottle for each person, a container to empty unfinished wine into as well as to spit the wine sample into (spitting not a requirement).  I prefer to have some unflavored carbonated water available for people as well as some small chunks of fresh, unflavored white bread to help cleanse the mouth between samples.

It’s important to understand the place spitting out samples has in regard to a wine tasting.  Where there is a small group and a limited number of wines, four or five, spitting is likely not necessary.  It has its origin amongst vignerons and others who are required to repeatedly sample a larger number of wines.  In order to keep their palate as refreshed as possible, as well as not getting smashed, they pour a larger amount of wine into a glass in order to test its aroma and bouquet, take a portion into their mouth to get the mouth feel and taste, but swallow only a small amount.

Now, answer the door, seat your guests, open the wine and

L’Chayim—a wine tasting!






The Cellarmaster at
Reds N Whites