100 Wine Blogs, 100 Days Blog 30 Blind Tasting of Pinot Noir & Pinotage Part 2

30. Blind Tasting of Pinot Noir & Pinotage Part 2



Two red wines were tasted blind, one labeled as B and one labeled as C. We first tasted wine C in Part 1 and Blog 29. You can view the video Part 1 for the tasting and read Blog 29, then come and join us by viewing the video Part 2 and reading Blog 30.

The Pinot Noir was picked to be comparable to the Pinotage. However, the Pinot Noir was $29.99 and the Pinotage was $12.99. The Pinotage was literally the only one in my city at the time and I don’t know why. It is a mass produced wine and may not represent the best that Pinotage has to offer to our taste buds. Pinotage is a cross between the Pinot Noir grape and the Cinsaut. Cinsaut being from Rhone. Cinsaut in South Africa is called Hermitage, giving Pinotage the end of its name. Pinotage has its origins in South Africa.

Let’s see what we had to say about wine B in comparison to wine C.

1. Visual Inspection: Color and Texture (Legs)
2. Aroma (Smell)
3. Flavor and Texture (Taste, Mouthfeel)
4. Finish (Lasting Impression, Completeness)

Lindsay thinks B is not a brown color but a dinghy red color and smells like smoky sausage. I think B smells like the Philadelphia Eagles, toast or coffee. Alma thinks B smells musky, and like a sweaty man. Patti thinks B is light and fruity with toast and coffee as well. She likes it. It stands out because it is different and distinct. B is more memorable. For us, it had a unique nose.

Alma felt that the strength of the aroma did not match with the taste of the wine. She thinks that it smells like a South African Cabernet. It is too big on the nose with a strong aroma and too light on the body and taste. B deserves a heavier body. I think that B was unique and different and I loved the nose on it. I couldn’t get past the nose. Alma and Lindsay did not like the finish. Patti liked the finish. Alma felt that C tasted more like table wine.

I would like to taste a boutique winery Pinotage from South Africa and compare it to another Pinotage from a different country. The Pinotage had a different nose than we are used to in the United States.

The California Pinot Noir has some oak, the Pinotage has some toast. The nose on the Pinotage was distinctive and we liked it. And then, I was distracted by the smell of some caramel in the Pinot Noir.

Lindsay and Alma liked C, the Pinot Noir and Patti liked B, the Pinotage. Lindsay said that if she was having a smoky cheese or some Gouda though, she would pick the Pinotage. It depends on the situation. We all felt the nose on the Pinotage was too big for its taste.

All of the girls have had wine tastings but none have taken any wine classes. They like to drink a variety of wines and have had some skill in tasting wine but not studying it. They were just going by trial and error from having parties, entertaining, and trying to pair food with wine.

This Pinotage was unique, but lacked in its finish and what it had to offer. It needed to offer us women just a little bit more. It was not standing up for its name. Alma said that this Pinotage was used on an airline as the official airline wine. The Pinot Noir to me did not live up to its reputation of a California Pinot Noir. We would like to see a good Pinot Noir from Oregon. Patti took the bottle of Pinotage and did not give it back. We have not seen nor heard from her since.
Just three girls trying two wines! Oh, make that four girls. I forgot about me!
In Blog 31, I will let you know the names of these two wines, what their Web sites have to say about them and tell you about the labels.

Tell me your thoughts, make them funny, keep them nice and educate me.
Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 29 Blind Tasting of Pinot Noir & Pinotage Part 1

29. Blind Tasting of Pinot Noir & Pinotage Part 1

Video Part 1


1. Visual Inspection: Color and Texture (Legs)

Two red wines were tasted blind, one labeled as B and one labeled as C. We first tasted wine C. You can view the video Part 1 for the tasting or read along.
We use a lot of our senses when we taste wine. We use the sense of smell, touch, taste and feel. Everyone has a different palate and may like different wines. Some may like a lighter wine with fruit, while others may like a heavy wine with spice and oak. There are so many different combinations; these are not the only choices. Let’s get to the tasting.

We used tasting mats so that they could look first against the white background to perform a visual inspection of the wine. They looked at the color of the wine and swirled the wine in the glass to view the texture and color. They put the glass down on the white paper and swirled it by the stem for a better swirl. You do not want to swirl the glass from the bowl because it will change the temperature of the wine. How does the wine look in the glass? Is it light, is it heavy? Does the wine have legs? Is she walking?

2. Aroma (Smell)

We then went to the sense of smell. They swirled the glass again, sticking their nose deep into the glass towards the upper part of the glass. I like the Bordeaux glass or even the Burgundy glass for smelling reds.

Try to describe what you smell in that wine? In wine C, some of the terms that they used to describe the wine were; woody, wood chips, earthy, cherry and berry. You might smell some type of fruit since it is made out of grapes and made from the earth. You may have a fruity or berry smell as well as a possible earthy smell. You do not want to have a taint or corky smell to it. If it smells like old newspapers stop and return the bottle.

3. Flavor and Texture (Taste, Mouthfeel)

They swirled it a little bit again, aired it out a little, to let it breathe. The temperature needs to be just right to get a better mouthfeel. The length of time it has been left out prior to tasting the wine is also important. You want to feel the wine in your mouth and taste the wine. Is it a heavy wine? Is it medium? Does it have texture and body to it? Is it a light wine? Both whites and reds can have a heavy feel in the mouth. Do you taste anything? Do you taste any oak?

One of the wines we were tasting, was an African wine and one was a California wine. Most of the time, the California wines will have some oak in their wine. The South African wine may also have some toast or oak.

Lindsay felt it was pretty light and tasted like a Pinot Noir. Alma felt it might be a Pinot Noir or Syrah. Patti felt a medium to heavy taste, and maybe an oaky taste. If you are a heavy wine drinker it might feel lighter and if you are a light wine drinker it may feel heavier. Alma and Lindsay thought that it tasted good but Patti felt that it did not taste good and wanted to know if anyone wanted it. I think it tasted light and flowed in the glass. I didn’t see any heavy legs and I thought it tasted ok, which is not a good word for me when describing wine.

4. Finish (Lasting Impression, Completeness)

The last thing that I look at in a wine towards the end of the tasting is…does it have a finish? Does it finish? It might have a cute body in it but no finish or does it finish what it was trying to accomplish? Does the flavor linger or does it end? C is just a nice drinking, easy going, light wine. Patti said she must be having an off day. She did not like it. Alma and Lindsay thought C was good.

In Part 2, we will see what wine B has to offer and we will cast a vote for the winner!

Tell me your thoughts, make them funny, keep them nice and educate me.
Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 28 Wine Tasting Challenge Korbel vs. Schramsberg Part 2

28. It is Taste Time! Wine Tasting Challenge Korbel vs. Schramsberg Part 2

We reviewed the labels, the price and what each Web site had to say about their wine in Blog 26. The two wines we reviewed were Korbel Brut, California Champagne and Schramsberg, Blanc de Blancs, Brut Sparkling Wine, Vintage 2006. You can view the video Part 1 and Part 2 and read along or try your own tasting and tell me what you think. Blog 27 goes along with video Part 1 and Blog 28 goes along with video Part 2.

Video Part 2:

Korbel vs. Schramsberg. Let’s go!

1. Visual Inspection: Color and Bubbles (Look)were reviewed in Part 1 for both wines. On to Aroma.

2. Aroma (Smell) B & C

They felt that B smelled like a wine, while C smelled more like a fruit. Lindsay smelled another type of fruit in C. Some Florida wines may have oranges and peaches and are fruity. They felt that B did not have that fruity smell.

3. Flavor and Texture (Taste, Mouthfeel)B & C

Alma felt that B was not as light as C because she felt B had more flavor to it. Patti thought that B was very bubbly, tasted bubbly, and felt bubbly. Lindsay said that it tasted like a sparkling wine. Patti felt B was not fruity at all. They all felt that B had a much more smooth finish. Lindsay said that it tasted complete. Alma felt it did come together more. In comparison, B was much better. It was complete. It had a fresh mouthfeel and it matched its color. It had bubbles that had staying power. Even if you grabbed your glass and shook it, not that you are supposed to, you could see the tiny, tiny, tiny bubbles that are in there. Patti then started singing Tiny Bubbles and Alma said the wine swirls. When looking into the top of glass C, you can see big bubbles. Lindsay said C was losing it the longer you sat there. And then, the stand-off: Which did they like better, B or C? Alma said B, Patti said B, and Lindsay said B. It was B across the board.

Discussion:

If you like something light and sweet and fruity you may like C, the Korbel. It should be dry because it is a Brut but we found it to be sweet and fruity. For the price, you may want to pick Korbel. The nose goes away, but at a party and when making a toast, the mood is already there. You are drinking your California Champagne. You are popping it in your mouth and it is doing the trick.

Lindsay does not like Champagne because she does not like this type of Champagne (Korbel). She says that she would like it if it were Schramsberg instead of Korbel at the party but she always gets to taste the Korbel. Alma, thinks a Champagne or a Cava is much better than the Korbel and that the Schramsberg is definitely much better. None of them have had the Schramsberg before.

Korbel and Schramsberg were both founded in the 1800’s. They can agrue about which one came first. Schramsberg family came from Europe and settled in Calistoga in the Napa Valley, while Korbel settled on the Sonoma side .If you go to either sparkling wine house you’ll see that they all have a history there.

Again, I say, I will pick a Schramsberg any day, anytime anywhere over a Korbel. I will know the difference between the two by look, bubbles, taste, and by mouthfeel. I challenge anyone out there. Although, you can trick me on a good day. I just love that Schramsberg!

Patti stated that the Korbel left a bitter taste in her mouth. She liked the Schramsberg better. Here in the US, people will drink a “Champagne” and they won’t like it because it was one of “those”. The Schramsberg does not have that. The Schramsberg has the Chardonnay taste. It is a pure Chardonnay. It tastes light, dry, mild, and clean. What do you taste in it? Smooth, delicate, dry? The dosage is lighter being a Brut. Korbel had a fruitier taste and less of a dry taste even though it was a Brut. It tasted as if it had more sugar in it.

Lindsay then stated that she got a chocolate effect. A dark chocolate kind of scent. That is what comes with age. They felt that it was nice and that they really liked it. Whether it is Sparkling Wine, Cava, Spumanti, or anything like that, Champagne, is what I feel with the Schramsberg. I feel that it’s got a traditional Champagne taste. If I want to have Champagne, I will have Perrier Jouet, (the picture behind the girls in the video) from Champagne, France or any Champagne from France.

Our conclusion, if you want an American affordable Sparkling Wine that costs about $25.99 you can pick up a Schramsberg. If you need something even more budget-minded, the $9.99 California Champagne, Korbel, may be a good choice for you. We are at 100% here. The girls have spoken and that is it. Korbel vs. Schramsberg, who wins…Schramsberg! Cheers!

Tell me your thoughts, make them funny, keep them nice and educate me.
Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 27 It is Taste Time! Wine Tasting Challenge Korbel vs. Schramsberg

27. It is Taste Time! Wine Tasting Challenge Korbel vs. Schramsberg

We reviewed the labels, the price and what each Web site had to say about their wine. The two wines we reviewed were Korbel Brut, California Champagne and Schramsberg, Blanc de Blancs, Brut Sparkling Wine, Vintage 2006. You can view the video Part 1 and read along or try your own tasting and tell me what you think.

Korbel vs. Schramsberg. Let’s get started!

Video Part 1:


In one corner we have the famous Korbel, Brut style, which is mass produced and used in America at weddings, New Year’s parties and momentous events. It is a California Champagne using the traditional method, aged 12 months on the lees.

Schramsberg, with small batch nurturing, is a Blanc de Blancs aged 2-3 years on the lees. Not found readily available throughout the United States. Their most affordable budget-minded Brut Sparkling Wine, using the traditional method.

In Spain it is called Cava, in Italy it is Spumante, and of course, Champagne, France is the only place to get Champagne.

The Challenge Begins:
Pop the cork and pour your sparkling wine right before the tasting for the freshest taste. Do not open the bottles and “let them breathe”. They should be served at the right temperature to get the best taste results.

1. Visual Inspection: Color and Bubbles (Look) B & C

When tasting reds or whites, you traditionally swirl your glass to bring up the aroma and to visualize the texture against the glass. With sparklers, you do not swirl your glass. First, look at the color and the bubbles.

For this blind wine tasting we labeled one wine B and one wine C. We started with C for the tasting. (Don’t ask…) We saw more bubbles in glass B from visual inspection. They were both poured at the same time into the glasses. B was a clear green-yellow color. C had a darker slight yellow-amber color.

2. Aroma (Smell) C

C smelled fruity, peachy-type smell, apple-pear, and someone even smelled banana.

3. Flavor and Texture (Taste, Mouthfeel) C

It so happened that once someone mentioned banana, I then tasted banana. Not possible, but hey, I guess it influenced me. The girls felt that it tasted like sparkling apple cider. When I tasted seriously, I tasted a pear-apple taste. In Florida, we have about 30 different types of apples and only one type of pear. We may think of apple a little more than we may think of pear. Although, pears are good for asthma, according to Alma in the video. They did not think that it was bad as far as taste goes. Does that mean that it was not good either? They also felt the aftertaste was not smooth.

What are the results so far?

Both Web sites are informative. There is a tie.

Price goes to Korbel.

Visual inspection including bubbles and color goes to Schramsberg.

Who will take the title?

Tell me your thoughts, make them funny, keep them nice and educate me.
Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 16 How to Identify Wine Aromas?

16. I would like to talk about wine parties and different ways to have fun hosting a party. In the last two blogs, we learned how to throw a great wine party and how to have your guests blend wines to make their favorites. This article will discuss how to identify wine aromas. The next article will be about how to host a wine tasting in your home. These are ways you can enjoy common interests without it becoming a boring ritual.

How to identify wine aromas?

Another way to host a great wine party is to focus on the sense of smell. When we drink wine, we rely on several senses to learn about the wine. We first use our sense of sight to look at the wine’s color. We then use our sense of smell which may determine if the wine is drinkable. We use our sense of taste to determine flavors in the wine and sense of feel to determine the texture. These senses give us the color, aroma, flavor, texture and overall feel for the wine. Mastering these techniques makes us enjoy wine with a better understanding.

One of the ways that I like to learn about wine with my friends is to throw a “Wine Aroma” party. This can be done informally at your home, office or a local restaurant. Gather some friends and get started. First, you will need a “Wine Bouquet Aroma Kit” sold by Wine Enthusiast, or you can create your own scents by purchasing some of the items that are similar to the smells that you sense in the wine you taste. For instance, you can purchase a lemon, banana, dark chocolate, honey, green pepper, or any other item that you may want for your wine party. In the Wine Bouquet Aroma Kit, there are thirty-six wine bouquet aromas that are usually sensed in wine.

Wines will have characteristic scents that occur frequently differentiating a Sauvignon Blanc from a Syrah from a Cabernet. As you get to know the differences from training your memory and your sense of smell, you may be able to differentiate one wine from another.

For your Wine Aroma party, you can mix up the viles and have each person try to determine which aroma they smell. By trying to identify the scent, this trains your memory to know the difference between each scent and the aromas you may find in each different wine.

Another party idea is to open up some bottles of wine and try to determine which aromas are in the wine by matching up the scents in the viles with the scents in the wine.

Who’s got the best nose in the bunch? They should get to take home a bottle of wine!

Tell me your thoughts, make them funny, keep them nice and educate me.
Bon Vin!
Veronica