Not sure if you are serving your wine at the right temperature or how to get it to the perfect serving temp? Confused on what stemware to use? Check out the Wine Enthusiast piece below (by WWG) that has all the info you need to ensure that the lovely juice you are pouring at your holiday party is being enjoyed to its full potential.
Your Cheat Sheet to Serving Wine
I know that may sound like an oxymoron to some, so allow me to elaborate. My colleague and I curate and teach a wine education and tasting program for our internal staff . It’s meant to provide not only a basic overall knowledge of wine, but to learn how to taste and utilize all of your senses. Granted, we start the class at 5:15 so there are some that are just looking for a drink after a long day of work. But as I was reminding everyone that we are “tasting” not drinking, I inadvertently came up with a catch phrase that I like to iterate as much as possible during these classes… that everyone should be “thinking while your drinking”.
That doesn’t mean you should be figuring out your dinner plans or performing high level mathematics while sipping on some lovely juice. It means that you should be examining the wine to some extent in terms of its aromas, flavors, mouth feel, texture, finish, length, possible food pairings and most importantly…if you are enjoying it and why or why not. It is easy to predetermine whether you think you will enjoy a wine based on the grape, region or even price. But we try and present classic examples of each grape variety produced in different regions to really determine its characteristics and how it can vary from region to region and why that may be. So by actually experiencing various wines from all over the world, everyone is beginning to figure out their own palate without being influenced by stereotypes or predisposed opinions.
For example, this week we took on Riesling…a very polarizing grape as most people either love it or hate it. Regardless, there is a general connotation out there that Riesling is sweet. Guess what, not so much! Of course there are many sweet Rieslings and some are even meant to be dessert wines. But they can also be made in a dry, crisp style and have very little residual sugar. In German wines you will often see Kabinett or Trocken on the label, which will note that it is in fact a dry Riesling. It was great to see some people come into the class “knowing” they didn’t like Riesling, but by the end of the class enjoying some of the selections that they weren’t aware even existed.
So by thinking while you’re drinking, you start to take into account all the different characteristics that make a wine what it is. How intense the aromas are on the nose, what kind of fruit aromas and flavors are present, how much oak was used and what kind, how acidic or tannic a wine is, what kind of food would make an enjoyable pairing and of course if you find a particular wine pleasing. After all a wine can be well made, expensive and have a 95+ rating…but if it doesn’t itch you where your scratchin’ than all of that don’t mean a thing.
In case you hadn’t noticed… the Christmas shopping season is in full effect! With Black Friday and Cyber Monday in the rear view mirror, there are only a couple of weeks left to shop. Just thought I would share a few fun new products that we brought in this year that make the perfect gift for the wine lover in your life. The video demonstrations are pretty cool too ;) Just check out the links below:
This is more of an informative update than a post… lots of great events happening this whole weekend starting tonight! Tickets are still available for some of the events….I’ll be there all weekend and hope to see some of you there! Check out the kick ass restaurants and wines to be featured:
Westchester Magazine Wine and Food Weekend
Chefs Rick Tramonto and John Folse’s latest venture Restaurant R’evolution is located inside the Royal Sonesta Hotel in the heart of N’awlins. They selected Wine Enthusiast to handle the design of their 10,000 bottle climate controlled wine cellar. I had the pleasure of working with Chef Tramonto and his staff in creating this elaborate showcase cellar. I have yet to see it in person, but it looks pretty impressive here. Check out the link below!
R’evolution Restaurant Wine Cellar