To Thine Own Self Be True

You can read tasting notes written by sommeliers and industry professionals until you are blue in the face, but the only thing that is going to impart the true nature of the wine is drinking it. It is important to taste a variety so that you can gauge where your palate lies. Like everything in life, practice makes perfect.

Remember, everyone is different and wine is a personal experience. Just because your husband likes one particular bottle, it doesn’t mean that you will too. When tasting, whether at a party or by stopping at the winery, there are a few simple rules that will help you pick that perfect wine.

First of all, no gum; refraining from chewing gum before or during a wine tasting may seem like an obvious choice, but you’d be surprised by how many times a day we see people working on a stick of Double Mint. Besides running the risk of having a Sideways moment, gum, and flavored beverages, will stunt your taste buds. It’s best to stick to water before and during the tasting so that you stay hydrated and keep your palate fresh.

When looking at the wine in front of you, take a thoughtful moment to study its coloring and scent. Sediment in the wine is fine. As for the aroma, 70-75% percent of what we taste is dependent on what we smell. Get a good whiff, because you’ll be drinking it soon. Additionally, many problems in wine, such as being corked or sulfur will appear first in the nose.

Now sip. Chugging a wine down like it was a glass of water will only quicken your state of inebriation; it will not let you experience the subtle nuances of the flavors. Remember, you’re the one who has to drink it, and knowing what you will probably be doing when you pop it open will help guide you. Do you traditionally drink at parties where you have no control over the menu? Do you more often find your self opening a bottle for each dinner, or to comfort yourself after a long day at work? Each answer like this will guide you in deciding how indulgent you can be in your choice.

The most important aspect from an epicurean perspective is the food. There are wines that are solitarily scrumptious but are incongruently difficult to pair with. Again, know what you like. NPR has a great article on pairings that can be heard here.

All of that being said, enjoy it. Tasting will only give you a limited perspective on what a wine can do. What makes a bottle memorable isn’t a point scale or its price, what will turn a good wine into a spectacular one is how you associate it. It could be a Gewurztraminer that paired with a meal that turned out better than expected, or a Late Harvest Mourvedre that was opened with friends during a celebration. It’s the human factor that weighs the most.

NEW FOOD=NEW PAIRINGS

While its true that red wine goes with heavier dishes like meat, and white wine pairs better with lighter fare, such as fish or vegetables, considering how drastically the food industry has shifted in the last twenty years, how well do those rules hold up?

Two decades ago, Wolfgang Puck and Julia Child were the only chefs that the average American could name, and the Food Network wasn’t even a thought on cable’s mind. People have become much more epicurean, with new food styles and restaurant trends popping up every day it’s no wonder that the new food lifestyle is calling for a revamp of the classics. When Harry Met Sally sums it up well with the line: “Restaurants are to people in the 90s what Theater was to people in the 80s.” Eating has become less about utility and more about exploration and the experience.

Our country’s affinity for Asian dishes, including fusion, is a perfect example of unique wine pairing. While the plates tend to focus on meat dishes, many can easily substitute the meat for tofu, which is lighter in texture and flavor. Sushi is also a difficult one to work with, as some of the fish, like Toro (fatty tuna), is rich and heavy. A spicier dish would pair best sweeter wine, so that the dish and vino aren’t competing for palate space. Cline Cellar’s Viognier is recommended for fish dishes, but the delicate structure of our Cashmere would also work well with a curry dish, whether it includes meat or just vegetables.

Ultimately, it’s about experimenting with your own palate. Wines are not limited to the descriptors on the bottle, because at the end of the day it has to go through your lips. We want to know how you pair our wine and if you have any recipes you would like to share, please email them or post them in the comments section.