Blog 83 Are you a petite wine taster or a big wine drinker?
A petite wine taster likes to try different wines. A big wine drinker likes to drink more of one wine.
A petite wine taster can spit when trying a great wine. A big wine drinker will swallow when trying a great wine.
A petite wine taster likes to match up their wines with what they are eating and may not finish a bottle. A big wine drinker wants to drink more, and more, and more wine with their meal and finishes several bottles at dinner.
A petite wine taster will leave some wine in their glass. A big wine drinker will never leave wine in their glass.
A petite wine taster will be sober after a full day of tasting. A big wine drinker will be sloshed after a full day of tasting.
A petite wine taster will take their time trying a wine. A big wine drinker will have their glass finished and ask for more before anyone else gets a chance.
A petite wine taster will not want to drink a bad wine. A big wine drinker will drink any wine if they are out of the wine that they like.
A petite wine taster is the one that is still standing at the end of the day. A big wine drinker is the one that you will find asleep in their glass.
Tell me what you think! I want to hear from you! Give me your thoughts! Bon Vin! Veronica
Many grape growers throughout California plant new grape varietals to challenge their passion. Imagery Estate Winery is a very unique winery found in the Sonoma region. Their wine labels are each a different painting commissioned especially for their bottles. They also have an art museum located in their tasting room that you can view as you taste their artful wines, and of course, a gift shop.They combined creative art with creative winemaking to stand alone in the wine industry in California.
Imagery creates and blends their wines by combining nontraditional grape varietals to create unique selections of wines not made by other winemakers in the area. They have a White Burgundy that I like that is a blend of Chardonnay, Pinot Blanc and Pinot Menuier; a light, fruity white with the body of a Chardonnay. A fun blend is the WOW Oui consisting of Sauvignon Blanc with a splash of Muscat.
Imagery also produces single varietals by using some grapes that are almost nonexistent in California or rarely produced as a single varietal. Some of these are: Tempranillo, Mourvedre, Lagrein, Grenache, Cinsault, Cabernet Franc and Muscato di Canelli. These are only some of the single varietals that they offer. Imagery Eastate Winery challenges you to broaden your palate. Stop by for a visit while you are in Sonoma and be sure to visit their other property nearby, Benziger.
Although they might not be picked first to play baseball on the playground, they don’t seem to mind. Imagery Estate Winery will be creating their own game and eventually, everyone will want to be playing on their team. If not, they are content sitting on the bench drinking in their creative art and having fun, while watching the others play hard.
Be on the lookout for their new 2009 White Burgundy. You will be able to hear and watch their label. The label will consist of sheet music from a song composed and performed by Richard Derwingson. They filmed the video of him playing the song on his piano. After 26 years of sitting the bench, Imagery has decided to create their own game. Let’s see who wants to play.
Tell me what you think! I want to hear from you! Give me your thoughts! Bon Vin! Veronica
Do you always need to pair your expensive wine with a gourmet meal?
I was starving, just back from Boston with nothing in my refrigerator. What do you eat when you have nothing? Better yet, what do you drink? A splitting headache had already started, or shall I say Migraine for those who know what that is like? Do I really have to go to the store or a restaurant? What to do?
I popped my head in the pantry and located some Stoned Wheat Crackers and a can of Starkist White Albacore Tuna. Those who know me don’t be shocked, but I am allergic to everything except wine. Two of the items on my long list that I am allergic to are onions and garlic. I know, I know, I am Spanish and Italian, how do you think I feel? I can’t have ketchup, barbecue sauce, mayonnaise or mustard because, they have onion powder in them. I choose to eat the tuna on the cracker, imagine that…plain tuna on a plain cracker.
I decide to pair my plain tune and crackers with a meritage from Cuvaison winery. I belong to 10 wine clubs from California, I might as well drink a great bottle of red wine with my tuna. I want my food to taste great too. I choose the Two Estates Cuvaison 2005 ATS Selection, a classic red wine representing a blend from the best grapes from the Carneros and Mount Veeder estates.
My tuna actually tasted like real fish! My meal became an event! It was not a cheap meal, by no means, crackers $3.69, tuna, $1.49 and the classic red $54.00 and out of production. Well worth my time and effort. Is that what canned tuna is really supposed to taste like?
Tell me what you think! I want to hear from you! Give me your thoughts! Bon Vin! Veronica
Let’s hear from you. Do you like white, rose, red, sparkling, or desert wines? What is your favorite varietal? What is your favorite winery to visit and what do you get to do there? What is your favorite wine?
I like reds the most with Cabernet Sauvignon and Zinfandel being my favorite varietals.
My favorite wineries to visit would have to be Far Niente for food and wine pairing as well as their cars and the grounds that they have surrounding their property, St. Supery for the barrel tastings and their tours and tastings, Hall Rutherford for their crystal chandelier as well as their cave tasting, Laird for their wines and hospitality, Schramsberg for their wine cave tour, Opus One for their unique building and design and great tasting experience, Peju for their gift shop and wine tasting experience, Robert Mondavi Winery for the Mustard Festival Event and wine tasting tour and I am sure there are many more that I just can’t think of at this moment. These are the ones that come to me first. Tell me about your experiences and which places you like to visit most.
My favorite wines are Far Niente Cabernet Sauvignon, Hall Kathryn Hall Cabernet Sauvignon and Jack’s Masterpiece, Opus One Overture, and any Laird wine. These are only a few of the wines that I love. We don’t want to list them all, we may not have room. What is your absolute favorite? My absolute favorite is the Monte Rosso, Louis Martini, Gnarly, Old Vine Zinfandel. Tell me about yours!
Tell me what you think! I want to hear from you! Give me your thoughts! Bon Vin! Veronica
In red wine, the red color comes from the skin of the grapes which is one of the places where tannin is found. Tannins which are plant polyphenols are present in the seeds, stems and skins of grapes and found mostly in red wine. Grape varietals that are white contain a lower concentration of tannin in comparison to grape varietals that are red.
Other food or drink items that contain tannins are: tea, cheese, nuts, coffee beans and some fruit. Tannins taste bitter and leave a dry or puckering feeling in the mouth. The drying effect that tannins leave in the mouth is referred to as astringency. Tannins are also found in red and white wine that has aged in oak barrels especially if the barrels are new such as 100% new French oak barrels.
Tannins are considered an antioxidant and a natural preservative. The tannins in the wine soften while the wine ages. They help the wine improve with age. Tannins provide structure and function to the wine and add to the flavor of the wine. Wines that can age longer in the bottle have more tannins than those that cannot age as long in the bottle. When red wine ages, it reduces the effects of the tannins, softening the flavor of the wine. At least, this is the effect that we are trying to achieve when we age a great red wine for years.
Tell me what you think! I want to hear from you! Give me your thoughts! Bon Vin! Veronica
The Lenox in Boston, MA has received the award for being one of the top 500 hotels in the world for service, and they deserve it. Free Internet, hot chocolate, bottled water and any service that you want is given to you with a smile. I am hosting a conference and there was some noise outside of our room for a short time. Before I could even complain, they came in to the room with extra beverages and food. They are on top of things here.
I ate dinner at the City Table restaurant in The Lenox hotel during my stay. What else are you supposed to do when there is a rain storm in the city that you are visiting? Not worth going out when you have a great restaurant in your hotel.
I took a small break from having all fish for dinner; however, I did have oysters for the appetizer. I then ordered Blue Cheese Crusted Filet with whipped Yukon potatos, and broccoli rabe and needed a good bottle of wine to go along with it. You know how I love my big Cabernet Sauvignons. I ordered a Cab from the Stag’s Leap District in California. It was estate made and bottled by Steltzner Vineyards and the menu price was $65. Wow, it was awesome!
Tasting Notes: The wine was a nice rich deep red/garnet color with aromas of smoky French oak, blackberries and dark cherry along with a hint of toffee, vanilla and spice. Smooth mouthfeel, well balanced, soft tannins that open up the cherry and blackberry flavor with the pairing of the steak. Smooth finish with smoky notes of soft spice, vanilla and French oak. It melted in my mouth! No diet today, Crème Brulee for dessert!
Tell me what you would pair your steak with! I want to hear from you! Give me your thoughts! Bon Vin! Veronica
This week, I am in Boston, Massachusetts in the United States. Yes, it is cold compared to my home state of Florida. The Boston Wine Festival is taking place at the Boston Harbor Hotel. It started in January and ends in April of 2010. The nation’s longest running food and wine pairing series. Some of the wine owners that are showcasing their wines this week in the festival are Alex Gambal, Truchard Vineyards, and Arrowood Vineyards & Winery. Tickets are in the $100 and $200 dollar range and consist of the wine and food pairing as well as the winery owners themselves in attendance.
Little did I know that they have about 30 wineries in the surrounding area of Boston? Some specialize in blueberry wines and they have some hard core cider makers. There is even one winery called the Boston Winery where you can go to make your own wine. You can start by helping out with the crush and end up with the bottling of the wine.
Boston is known for their sports and beer. The Boston Celtics for basketball, the Boston Bruins for hockey, the Boston Red Sox for baseball, and the New England Patriots for football.
When you talk about beer, you are talking about Boston. Harpoon Brewery is a Boston original which has been opened since 1986. It is New England’s largest craft brewery. They brew Harpoon, IPA, UFO Hefeweizen and their variety of brewery-fresh beers.
When you order a beer in Boston, it is best to order on draught where your choices will be plentiful. If you order by the bottle, you may end up with typical Anheuser-Busch and Miller products; however, they do have a nice Sam Adams Light in the bottle. Samuel Adams originated in Boston in 1985 by first selling beer door-to-door to about 25 restaurants. They finally purchased a building and built a brewery in 1988. Their microbrew or craft beer consists of Boston Ale, Cream Stout, Double Bock, as well as a line of seasonal beers.
So, when in Boston, you may want to put your wine aside to try fresh microbrew ale.
Tell me if you love beer! I want to hear from you! Give me your thoughts! Bon Vin! Veronica
Blog 38 How did America devastate the European wine industry? In the Xplorador wine video, the 3 Wine Girls wanted to extend their apologies for something that happened way back in the late 1850’s. America caused an unintentional devastation to the wine industry in France and throughout Europe.
Phylloxera is a louse that lives on different parts of the vine. It will also live on the root system, and sucks the sap from the roots. Its waste is distributed back into the roots of the vine. This is poison, and causes the vine to die within a few years.
In the late 1850’s, vines from the United States were shipped to France with our insects on the vines. No one was aware that these insects were on a free voyage to a new land to spread their deadly blight onto the vines across Europe. They would devastate and destroy when placed in French soil.
Phylloxera had already run its course in America, and the vines in America eventually developed immunity to the insects. Many of the grape growers throughout Europe had to graft their vines onto the United States rootstock as a solution. This was a devastation that took years to get over.
The 3 Wine Girls would be more than happy to extend their apologies by being invited to any vineyard across the world. They would like to extend their deepest United States apology for the unintentional universal devastation caused by our lousy insects.
Tell me why you love wine? I want to hear from you! Give me your thoughts! Bon Vin! Veronica
Blog 37: For the love of wine. There are certain things that I think about when I think of wine. I think of the wineries that I have visited and the ones that I have yet to visit. I think of the friends that I shared a bottle of wine with. I think of the good memories that I have had when I drink a glass of wine that reminds me of something. It brings me back to the last time that I tasted or smelled a wine like that. I think about what went in to making this particular glass of wine. I think of how many hands it must have gone through to turn these grapes into such a great tasting beverage. And, I think of the passion and hard work that was put into making this glass of wine different than any other.
What makes you love wine?
For me, it is:
Fresh air Bud break Rolling vineyards Bunches of grape varietals The smell of French oak barrels The aroma of the wine as you breathe it in The taste of the wine and the texture once it hits your mouth The friends that you meet and enjoy while tasting your wine No two wines are the same There are so many choices
Tell me why you love wine? I want to hear from you! Give me your thoughts! Bon Vin! Veronica
33. Robertson Winery Tasting: Pinotage vs. Cabernet Sauvignon Part 1
The Three Wine Girls are ready to taste some more wine. You can view the video Part 1to go with Blog 33 and video Part 2 to go with Blog 34. Pinotage is not pronounced “pinot-tauge,” it is pronounced “pin-oh-tauge,” according to a good friend of mine. Here in America, we don’t say anything right. Spain should really be Espana and Italy should really be Italia. Being American, it is hard to pronounce other country names. So, we have officially decided to pronounce it correctly, hopefully we have it right this time.
Our tasting consisted of the Pinotage and the Cabernet Sauvignon. Both wines are vintage 2008, from Robertson Winery in South Africa. Both bottles were about $9.99 each and are drink now wines. The Pinotage is made using Pinot Noir and Cinsaut. Cinsaut is pronounced “sin-sew” in South African and in France, the spelling is Cinsault and the pronunciation is “san-sew”. Cinsaut and Pinot Noir used to be called Hermitage in South Africa but it is now known in South Africa as Pinotage.
We did not do a blind tasting this time. We compared the B wine, which was the Pinotage, to the C wine, which was the Cabernet Sauvignon to see which one we like better. The night before the tasting, I had a Cabernet Sauvignon from Robertson Winery that was a 2007. I don’t know if wine critics want to hit me over the head for loving it so much, or if it’s a brilliant choice. I think that the wine is affordable and one of my favorites. The 2007 Robertson did not have a twist cap like the 2008. The Three Wine Girls feel that it is nostalgic to have a cork. It’s a ceremony! What is the world thinking with the twist cap? It is fun to try to find a bottle opener in the middle of the night.
Lindsay started the tasting with wine B first, the lighter wine, the Pinotage. We got some air in our glasses by swirling glass B around, looking for color and clarity. We then held it up to the light with our white background. We felt the color of wine B looked like a plum. Alma felt it was not that thin. She liked the smell and felt it was not that strong. She really liked the nose on it and felt it was smoky. Veronica noted that it had toasty oak and a great smell. She also smelled banana, chocolate and coffee and it tasted that way too. Alma felt it had the perfect amount of sweaty man. It tasted pretty light, medium bodied with soft tannins. It was not bitey, it tasted plumy and was pretty good with a nice mild finish. It also lingers a little bit.
I like to look at my fingers through the wines by putting my fingers behind the glass to see the weight of the wine. If you can see your fingers through the wine, it may not be very heavy. The Cabernet Sauvignon and the Pinotage were not heavy because we could see our fingers through the wine in the glass. We have those darker colors in many of our California Cabs including dark, rich, deep reds and heavy oak with spice.
We felt the pin-o-tauge was…mmmm…very good! Part 2 is the next blog where we will taste the Cabernet Sauvignon.
Tell me your thoughts, make them funny, keep them nice and educate me. Bon Vin! Veronica
32. How can you drink a Cabernet Sauvignon for breakfast?
It was Valentine’s Day and I posted a blog online asking others to blog about what they would be drinking on Valentine’s Day and what would be their beverage of choice. It made me think of what I was going to have. The typical Pink Champagne, which would be perfect for the celebration, or was I going to drink something else? Remember, this was for breakfast. Ryan was taking me and the children to a club in Tampa, Florida called “The Tampa Club”. It sits 42 stories high in our city’s largest building with a breathtaking view of the city and two of our island communities.
They go out of their way to make an experience that you will never forget. They called their breakfast, St. Valentine’s Day “Breakfast @ Brennan’s” which takes place from 10am – 2pm. My meal consisted of:
Starter Warm Bourbon Baked Apple with Cinnamon Double Cream
Salad French Quarter Salad with Cinnamon Toasted Pecans, Fresh Strawberries, Mandarin Oranges, Blueberries & Cracked Black Peppercorn Vinaigrette
Ryan had a nice big bountiful California Cabernet Sauvignon from Kunde. I had a medium-bodied, toasty, berrytastic South African 2007 Cabernet Sauvignon from Robertson Winery. It went perfect with our meals. Check out our pictures of our very special day. So when you ask me, how can you drink a Cabernet Sauvignon for breakfast? I say, very easily!
Tell me your thoughts, make them funny, keep them nice and educate me. Bon Vin! Veronica
31. What are the names of the two wines, what do their Web sites have to say about them and what’s on the label? In Blog 29 and Blog 30, we tasted two wines. C was the Pinot Noir and B was the Pinotage. Alma and Lindsay liked the Pinot Noir better than the Pinotage. Patti liked the Pinotage better. Let’s look at the names of the two wines. Wine C:
Laetitia Harvest Moon Ranch Reserve Pinot Noir Arroyo Grande Valley 2008
Wine B:
The Winemaster’s Reserve Pinotage Vintage 2007 Wine of Origin Western Cape Product of South Africa
Let’s look and see what the Web sites had to say about them:
Laetitia Vineyard and Winery
The Laetitia Vineyard and Winery is located four miles from the Pacific Ocean in the Arroyo Grande Valley AVA. The vineyard is in an area of California’s coolest grape growing region. The estate sits on 1,888 acres with 620 acres currently planted to grape vines with Pinot Noir being the most widely planted varietal. They also plant Chardonnay, Pinot Blanc, Tempranillo, Syrah, Pinot Gris and White Riesling.
I did not find specific tasting notes on this bottle of wine but they did have notes on their Estate Pinot Noir. The tasting notes on their Estate Pinot Noir: “Dark mulberry tones and aromas of cranberry and spiced plum, this 2008 vintage Pinot Noir is rich and medium-bodied. Youthful flavors of pomegranate, sandalwood and red cherries are married beautifully with earthy cola and smoke. The palate is framed with bright, crisp acidity and will age gracefully. Pair with salmon croquettes, braised lamb shanks or wild mushroom risotto.”
Nederburg
Nederburg is a winery located in South Africa. It is an award winning winery. The appeal according to their Web site lies in their ability to make classically structured wine with fruit-rich flavors.
The Winemaster’s Reserve Collection:
“Nederburg’s core super-premium wines are accommodated in The Winemaster’s Reserve ensemble, named to honour the long-established tradition of winemaking excellence. These classic wines treasure the integrity of our grapes in every step of the wine-growing and winemaking journey. Every glass demonstrates an unwavering commitment to world-class vineyard and cellar skills. This wine is made from 100% Pinotage grapes.”
“The grapes were sourced from vineyards in and around the Western Cape. Tasting notes: Plum and cherry aromas with slight oak spices in the background. Well-balanced, rich fruit flavors with soft tannins and a lingering finish. Excellent served with pasta, pizza, roast leg of lamb, bobotie and even chocolate.”
Tell me your thoughts, make them funny, keep them nice and educate me. Bon Vin! Veronica
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
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
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
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
We have all heard of Dom Perignon and Cristal but have we all heard of Schramsberg? Over in Calistoga, California in 1965, Blanc de Blancs was debuting at Schramsberg Vineyards. 100% Chardonnay grapes were used from Charles Krug Winery to make the first commercial sparkling wine in California using the traditional Methode Champenoise style of winemaking. In 1967, Blanc de Noirs followed using Pinot Noirs in the classic style. They then released the Reserve, their finest sparkling wine with over four years of aging. Now, their Reserve receives over six years of aging prior to release. The Davies family owns Schramsberg Vineyards and has produced sparkling wines with individuality, elegant style and grace for over four decades.
Visit their vineyards, winery and cellars high up in the hills. Enjoy their historic cave tour and tasting or if you are really serious about learning, attend their Spring Blending Camp in March or their Fall Harvest Camp in September.
Although I have toured their cave and have tasted plenty of Schramsberg sparkling wine, there is a new vintage in particular that I have yet to try; the 2002 J. Schram (1X750ml). They have aged this wine six years using an expensive process known as “ageing en tirage” to develop their finest flavor. Here is what they have to say about it: “J. Schram epitomizes our philosophy to create a wine in which no effort has been spared and no care has been omitted. It is our very best Chardonnay-based Brut sparkling wine. Unbelievable score of 96 Points by Wine Enthusiast! December 2009.”
Priced at $100. What do the winemakers have to say about this wine?
“This wine delivers! Even with six years ageing en tirage, this wine's youthfulness bursts with aromas of fresh Granny Smith apple and juicy pineapple, followed by mature perfumes of freshly baked sourdough, roasted almond, and just a hint of graham cracker pie crust. A bright crisp entry leads way to generous flavors of candied grapefruit and glazed pineapple, with just a touch of key lime and mango. The mid-palate is rich and ever present, finishing with a tangy and lingering acidity. The 2002 J. Schram tastes deliciously today, and will continue to age and develop for decades to come." Winemakers Keith Hock and Hugh Davies
How do I fell about Schramsberg wine? I will drink any Schramsberg, any day, anytime, anywhere at any age! If you have a forty-five year old Blanc de Blancs lying around, I’ll be right over.
Tell me your thoughts, make them funny, keep them nice and educate me. Bon Vin! Veronica
17. I would like to talk about wine parties and different ways to have fun hosting a party. In the last three blogs, we learned how to throw a great wine party, how to have your guests blend wines to make their favorites and how to identify wine aromas. This article will discuss 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 host a wine tasting in your home?
Invite your wine loving friends. Decide what type of tasting you are going to have. Will it be a sit-down tasting with tasting mats and tasting sheets? Will you have a spittoon, water and crackers available? Do you have a white table cloth if you are doing a sit-down tasting? It is better to see the color of the wine for observation with a white background. Do you want to have food or appetizers or should you have only plain crackers or bread to cleanse the palate? Remember to tell your guests that there is to be no smoking and for them not to wear heavy perfume or cologne. This can interfere with the tasting.
Do any wines need to be opened prior to the tasting? If so, have them ready to go. Some of the wines may need to be opened right at the time of tasting such as sparkling wines. You should pour about 2-3 ounces in each glass only. Do not pour a full glass since your guests will be trying several types of wines.
When you are pouring the wine and deciding the order of which wines to try first, pour white before red and light before heavy. Pour young wines before old if you are having a vintage tasting. Vintage tastings can be fun. You can try the same wine but at different ages.
Do you want to have a tasting that is blind? Your guests will taste from bottles that are inside sacks and will have either no information or limited information regarding what they are trying. It is fun if they try to guess which wine they are drinking, even if they are not experienced with wines. They can then get familiar in learning how to taste wines and differentiate one wine from another. It is fun to see who guessed right.
Remember that sight is used to determine the color of the wine, which is best against a white background. Smell is then used to determine the aromas the wine has captured by swirling your glass and taking in a sniff. Taste is used next to determine if you like the wine or not by swishing and swirling it in your mouth. The sense of touch is used to determine the texture of the wine. From all of this, you can reveal the overall feel of each wine and the qualities that make a great wine to you. Did any of the wines capture you?
Tell me your thoughts, make them funny, keep them nice and educate me. Bon Vin! Veronica
11. How can you tell if a wine is bad? What does corked mean? When can you send it back? These are only some of the questions that many first or even second-time wine lovers ask. What makes a wine bad?
There are several visual things you can look at before even purchasing a bottle of wine that may change your mind about your purchase. First, make sure the bottle is not sticky. This could mean that the bottle had a change in temperature or was stored incorrectly and that some of the wine may have seeped out. Look at the bottle to see if any wine is below where it should be; this also indicates that some wine may have seeped out. Make sure the cork is intact and is not protruding out. If the wine has been stored upright for long periods of time or even in direct sunlight, it can cause damage to the contents of the bottle. Check to see how the wine was stored. If stored properly, the contents are intact, the cork looks good, and the bottle is not sticky, you are ready for your next step.
How can you tell if your wine is “corked”?
2,4,6-Trichloroanisole or, better known as TCA, is a fungus and is one of the reasons why a wine may taste or smell bad. This is considered a “corked” wine. The cork containing the fungus will come in contact with the wine, causing the wine to be tainted. The taint is considered by most to be a wet cardboard or musty smell. The smell to me reminds me of when you leave your laundry in the washer and forget for a few days to put it in the dryer….yes, that smell.
If the wine tastes like vinegar, your wine may have a bacterial infection. No, antibiotics will not get rid of this. Don’t drink it. It may also just be out of date and/or stored too long or incorrectly. You know, you go to your friend’s house and they show you their many bottles of wines that were not meant to be aged. Many wines are meant to drink at purchase or within one to three years from purchase. Your friend’s wine is about thirty years old and it’s a Sauvignon Blanc which looks brown or a Pinot Noir which looks like rust. Rust might taste better. Throw it out. The nose alone may give you the hint.
Wines that have high alcohol or high acidity may not be bad. This may be a positive characteristic in the type of wine that you are drinking. Wines with crystals on the cork or in the wine do not mean that the wine is bad either; this is a sign of tartaric crystals which are harmless. Drink away. You may want to strain the crystals or decant them. Mold on the outside of the cork prior to opening is okay as long as it has not affected the wine on the inside of the bottle. You may have been storing this wine and the moisture could have caused the mold.
One of the things that I hate the most is when a restaurant leaves their wines open to oxygen and the wine becomes affected. Yes, aerate your wine. However, too much oxygen will make your wine taste flat and will turn it a brownish color. Aroma or flavor, forget it. Then, I hate it when they serve it in one of those “smaller” glasses that is “warm to hot” from just getting washed and they used “soap” of all things. How dare they!
I want my red served at the right temperature, in the right glass, without the taste of soap, with the right amount of oxygen exposure, and I want it to be the right color and have the right flavor and a wonderful aroma. I am a picky little creature! If you don’t like it, send it back. But, be nice.
Tell me your thoughts, make them funny, keep them nice and educate me. Bon Vin! Veronica
10. There are so many ways that consumers are able to purchase wine these days. In the past, most would purchase everyday wine directly from a grocery store or liquor store. Now, we have the Internet for online auctions, specialty wine clubs, and we can even buy directly from the winery.
The grocery store may sell a small selection of wines or they may even contain a wine department that specializes in affordable drinking wines and occasional wine tastings. Wine specialty shops are able to help you with your selection and usually carry wines that are harder to get if you are looking for something special. They may also have wine tastings. Wine retailers in the US, such as ABC Liquors or Total Wine, may even have publications or newsletters they distribute to help you with your selections by describing the wine or region. They may offer a bigger selection and the wine tastings are fun.
Wine auctions can be located online and through different catalogs, publications or wine clubs. Try to find out the background of the wine prior to purchasing. Sometimes they will let you taste the wine during pre-sale and other times the wine may have no history. Find out if they liked the wine or not and if it comes in complete cases or if there is one or two bottles missing from the case. That may let you know that the previous owners may not have liked that particular wine. If you know your wines and the history of the wine, you may get by with a great deal.
Online, you can find some specialty wine clubs. Again, make sure that the wine is the quality that you are looking for. Some wine clubs offer bargain wines that they are trying to get off of their hands. Other wine clubs offer very exclusive wines that you cannot get anywhere else but in their club. You may want to check out the club in full detail prior to joining.
My favorite way to purchase wine is directly from the winery by joining their club and having shipments sent to my home. They give you privileges with the wine club, such as free wine tours or tastings and specialty wines that are only made for their wine club members. They also make you feel very special when you visit or call.
If you can, go to the wineries and try their wines and purchase the ones that you like. This is convenient if you are in the area because you are able to pick your favorites without having to worry about what it might taste like. In the US, this is common but in other parts of the world, you may not be able to buy directly from the winery.
You can buy directly from the winery online if they have a Web site where they sell their wines. Hopefully if in the US, you are in one of the states that are able to receive wine shipments. Florida used to be one of those states that were not allowed to have wine shipments, but now some of the counties in Florida are allowed to receive wine shipments.
Beware of shipping charges. The convenience of not having to leave your home might offset the shipping costs. The wine is shipped in crates on their side as opposed to the bottle being straight up unless you buy your wine by the case. What is best about buying this way? It is coming from the winery directly to you so you will know what you are getting and it is guaranteed to be winery quality.
Let me know of how you like to buy your wines. I am sure there are many other routes not mentioned.
Be nice, funny, or educational with your response! Bon Vin! Veronica
