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Gotta Love it! Don't you think? I thought hooking your wine glass on the side of a plate was good!
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Friday, January 30, 2009
Thursday, January 29, 2009
Flavors Of Wine
Many seemingly improbable descriptions of the aroma or taste of wine actually have a scientific basis: Identical chemical compounds are found in certain wines and the items with which they are compared. Do no worry if these associations don't suggest themselves to you: they are meant simply as handles to build your experience and heighten your pleasure in drinking wine.
PEACH AND APRICOT: Suggest New World Chardonnay (as does pineapple), ripe Riesling, or Muscat.
LIME OR LEMON: Flavors are often found in wines made from Semillon and Australian Riesling.
HONEYED FLAVORS: Emerge in mature dessert wines or where grapes were subject to noble rot*.
SOFT RED FRUITS: Such as redcurrants, strawberries, and cherries, can imply the presence of Pinot Noir grapes.
BANANA AND PEAR: Aromas can show that the wine was fermented at a low temperature, which is common for Beaujolais and inexpensive whites.
RASPBERRY: Flavors emerge in inexpensive red Rhones, often from Syrah grapes.
GOOSEBERRIES: Imply Sauvignon Blanc is the grape variety used.
LITCHIS: Are very strongly evoked when nosing (smelling) a Gewurztraminer wine in any style.
GREEN PEPPER: Implies inexpensive young reds from Cabernet Sauvignon or Cabernet Franc.
BLACK PEPPER: Is an aroma often evoked by spicy reds from the Syrah grape.
MINT AND EUCALYPTUS: Are both indicative of Cabernet Sauvignon, usually from Australia, South Africa, or California.
TOAST: Can be a sign of new oak barrels, or bottle aged Chardonnay or Semillon.
BUTTER: Means Chardonnay of all styles: both Old and New world*.
NUTTY OVERTONES: Hazelnut or Walnut, mean the wine is likely to be mature white Burgundy.
VANILLA: Is often associated with wine that has been aged in New Oak.
ROSE PEDALS: Are a more subtle sign of Gewurztraminer than lychees but may be Muscat.
CHOCOLATE: May characterize a fine full-bodied red wine: ripe, mature, and low acidity.
Other common associations are: gas and mature Riesling; coffee and mature Champagne; spices and oak aged red wines; blackcurrants and Cabernet Sauvignon.
*Noble Rot: if conditions in fall are humid enough, grapes left on the vine may be infected by a fungus called Botrytis cinerrea, or noble rot. When shriveled and dehydrated, their sweetness is concentrated.
*Old and New World: New world: Europe. New world: any wine producing country outside of Europe.
Cheers!
Fine Wine On Line
PEACH AND APRICOT: Suggest New World Chardonnay (as does pineapple), ripe Riesling, or Muscat.
LIME OR LEMON: Flavors are often found in wines made from Semillon and Australian Riesling.
HONEYED FLAVORS: Emerge in mature dessert wines or where grapes were subject to noble rot*.
SOFT RED FRUITS: Such as redcurrants, strawberries, and cherries, can imply the presence of Pinot Noir grapes.
BANANA AND PEAR: Aromas can show that the wine was fermented at a low temperature, which is common for Beaujolais and inexpensive whites.
RASPBERRY: Flavors emerge in inexpensive red Rhones, often from Syrah grapes.
GOOSEBERRIES: Imply Sauvignon Blanc is the grape variety used.
LITCHIS: Are very strongly evoked when nosing (smelling) a Gewurztraminer wine in any style.
GREEN PEPPER: Implies inexpensive young reds from Cabernet Sauvignon or Cabernet Franc.
BLACK PEPPER: Is an aroma often evoked by spicy reds from the Syrah grape.
MINT AND EUCALYPTUS: Are both indicative of Cabernet Sauvignon, usually from Australia, South Africa, or California.
TOAST: Can be a sign of new oak barrels, or bottle aged Chardonnay or Semillon.
BUTTER: Means Chardonnay of all styles: both Old and New world*.
NUTTY OVERTONES: Hazelnut or Walnut, mean the wine is likely to be mature white Burgundy.
VANILLA: Is often associated with wine that has been aged in New Oak.
ROSE PEDALS: Are a more subtle sign of Gewurztraminer than lychees but may be Muscat.
CHOCOLATE: May characterize a fine full-bodied red wine: ripe, mature, and low acidity.
Other common associations are: gas and mature Riesling; coffee and mature Champagne; spices and oak aged red wines; blackcurrants and Cabernet Sauvignon.
*Noble Rot: if conditions in fall are humid enough, grapes left on the vine may be infected by a fungus called Botrytis cinerrea, or noble rot. When shriveled and dehydrated, their sweetness is concentrated.
*Old and New World: New world: Europe. New world: any wine producing country outside of Europe.
Cheers!
Fine Wine On Line
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