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If it was not made clear from the previous post, I’m going Wine Tasting soon! Having grown up in Sonoma Country, an appreciation of wine is in my blood. I’ve grown up learning how to taste, and actually worked in a wonderful tasting room for a year. One of my favorite things about pouring wine was chatting with newbie tasters about ways they can teach themselves to be better at discerning flavors and aromas. I always liked to give them a few key wine tasting terms to get them started.
One of the first things I always say is for tasters to get a common descriptor in your head, such as “clove” for a Pinot Noir, or “grapefruit” for a New Zealand Sauvignon Blanc. Think about that aroma or flavor and keep thinking about it as you sip. Eventually it will become intuitive what that aroma or flavor tastes like in a wine. From there you have a springboard to begin making more subtle associations.
So as you learn to taste, you’ll start to create a mental rolodex of terms that will get thicker with more layers and sublayers that steadily become easier to access. For you literary fantasy geeks out there I always liken it to Lyra learning to use the alethiometer in The Golden Compass, by Philip Pullman.
Here’s some key wine tasting terms to get you started: “Cherry,” “plum,” “ripe red fruit,” “cigar,” baking spices” are all fairly common for standard reds like Cabernet Sauvignon, Pinot Noir and Petite Sirah.
“Grapefruit,” “dried apricot,” and “grassy” are fairly common for whites like Sauvignon Blanc and Pinot Grigio.
If you want to impress your date, be sure to mention the “appellation” these grapes hail from. Appellation is a fancy word for a specific growing area, and encompasses such things as the climate and soil type the particular varietal you’re mentioning thrives in.
Do you have your own wine tasting tips? Share in the comments!
Eat Well, Travel Well ~ Samantha
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