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Anatomy of a Wine Tasting
September 2005 - From vineyards to restaurants, liquor stores
to private homes, it seems that wine tastings are popping up everywhere.
And while a trip to a vineyard is fabulous for a weekend excursion, tastings
held at your local wine purveyors provide a diverse selection of wines,
presented by well-informed wine sellers. At a Sunday afternoon tasting in Sturbridge at warehouse- style liquor
emporium Yankee Spirits, attendees had the chance to partake of a “Sauvignon
Blanc Mini Tasting.” “Mini” did not seem apropos of
the 4 table, 34 bottle tasting, but no one was complaining. Each table was staffed by a wine distributor, each from a different distribution company. We tasted Sauvignon Blancs from popular growing areas including CA, New Zealand, Chile and South Africa. Distributors were knowledgeable about the climate, geography and wine making techniques of each vineyard represented at their table. A few tasters were true connoisseurs as well, informing us of facts such as Sauvignon Blanc vineyards in New Zealand being planted North to South, producing a crop of fully ripe and half ripe grapes, the combination of which gives this region’s Sauvignon Blanc its distinctive flavors. Not everyone present was a wine buff or aficionado, but even those shoppers who simply stopped by for a drink on the way to the beer aisle seemed intrigued by the presentation. Tasting such as this one that focus on comparing the same type of wine
from different vineyards provide insight into the complexity of wine making.
They showcase not only the profound effect that geography has on wine,
but also the creative process of individual winemakers, each providing
his or her own interpretation of the varietals standard characteristics. Of course, there are other ways to organize a tasting. Often, tastings
offer a variety of reds and whites. At KJ Barron’s Fine Wine &
Spirits, an upscale wine boutique in Worcester, owner Katie Krock uses
her Friday evening tastings to introduce wines that are new to the store.
Rustic and charming, this intimate venue, complete with aged leather sofas,
wooden shelves for wine storage and an appealing selection of cheeses,
was perfect for sipping, noshing and casual conversation. Like cocktails
in a friend’s living room, it was a delightful way to transition
from the work week into the weekend. The four wines we tasted were presented by Adam Sutton, a wine distributor for Gourmet Wine and Food Consulting Inc. Adam told me his rules for a “great tasting,” starting with always tasting from a glass. Glass doesn’t taint the flavor of the wine like plastic, plus it allows the tasters to swirl and sniff, a critical step according to Adam, who bases sixty percent of his opinion of a wine on its aroma. Too, wines should always be tasted white to red, starting with sweeter
whites, moving on to dry whites, then mild reds and lastly, full bodied
reds. “If you start with a monster red, it will overpower the other
wines,” explained Adam. Finally, Adam always tries to present a
combination of Old World and New World wines. Old World wines display
traditional winemaking methods and are made to be paired with food, while
New World wines tend to be sweeter and can stand on their own. These two different approaches to tastings are just a sampling on the many types of gatherings held in honor of wine and those who appreciate – or want to learn how to appreciate – it. To get the most out of your wine tasting experience, be prepared to ask plenty of questions. Conversing with the sellers and fellow tasters can help you make the perfect wine selection for your palate. Here are a few questions to try out at your next tasting: What are the foods that pair well with this wine? What is the climate of the region where this wine is produced and how does it affect the wines characteristics? What are the accents I should be trying to smell/taste? (Especially with fruit forward varietals, like Sauvignon Blanc, it’s easy to pick out notes of grapefruit or fresh cut grass.) Before you know it, you’ll be discussing the merits of aged oak barrels vs. stainless steel tanks and feeling like a true wine enthusiast. Enjoy!
Women in Wine Wind Up for Worthy Cause Money Raised will go to Help Women’s Programs in Worcester Last year, a group of area businesswomen who called themselves Women in Wine gathered together and organized a hugely successful inaugural culinary and auction event. Together they raised just shy of $10,000 to help women in need at Abby’s House, a women’s shelter and food pantry in Worcester. Now, preparations for the second annual Women in Wine: Share Your Strength for Abby’s House are well underway, and organizers are expecting to far surpass last year’s turn-out. Women in Wine will be held September 29, 2005, at the Publick House Historic Inn, Route 131 in Sturbridge, Mass.The festivities will begin at 6:30 p.m. and will include gourmet foods offered by local restaurants and caterers, artwork, music, and an exciting live auction. Tickets are $50 per person and $75 per couple. For more information contact
Christine Zecker by calling (508) 347-2231. Women in Wine Wind Up for Worthy Cause Money Raised will go to Help Women’s Programs in Worcester
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