The 4 S's of Wine Tasting: Part 3 - Smell

Why smell? Of the five senses, smell is the most acute, approximately 1,000 times more sensitive than the sense of taste! As a result, flavor is influenced by roughly 75% smell and 25% taste. Ever notice how foods seem to taste bland or less distinctive when the nose is blocked by a cold? A wine's real charm can be found in its scent. Smelling offers a preview of what you might taste, not just then, but also if you let the wine sit for a while and open up.

The nose is an extremely important factor in tasting wine. Used properly, it is a reliable tool for measuring the degree of a wine’s quality. Once you know how to smell wine properly, a whole new dimension of appreciation opens up. You will begin noticing scents of raspberries, strawberries, melons, apples, even prunes and bananas coming through the odor of a wine. As you begin recognizing these scents, you will be able to distinguish wines simply by their smells. (A very useful trick at a blind wine tasting!) Unfortunately most people don’t know how to use their noses effectively and miss out on this aspect of wine enjoyment.

Before learning how to smell though, it’s important to know where smells are sensed. Contrary to popular belief, smells are not registered in the nose, but at olfactory receptors located behind the nose and between the eyes and brain. This is one reason why it’s important to “aggressively” sniff wines—you need to make sure the odor gets back to the receptors. Don't be shy... stick that nose in there!

To smell wine most effectively, it’s also important to first release its scents. This is done simply by swirling your glass (http://brighteyeswine.blogspot.com/2010/01/4-ss-of-wine-tasting.html). Swirling helps intensify a wine’s odor because it causes some of the alcohol in the wine to evaporate. As it evaporates it brings with it the particular scents that were trapped in the wine. It’s very important that you smell the wine immediately after swirling it because these vapors only last for about one second.

As with color, grape variety and growing season are powerful determinants of aroma. Pinot Noir typically smells of red fruits like cherries and strawberries. Cabernet Sauvignon, like its color, tends to have darker aromas, typically black cherries or plums. Similarly, white wines tend to have aromas of lighter colored fruits like peach, pear, or pineapple.

Wine-making techniques dramatically affect aromas. The yeasts that cause fermentation are sometimes chosen by the winemakers and added to the juice specifically because of the aromatic and flavor nuances they create. Cool fermentations yield vibrant, fruity aromas; warmer ones give more spicy and earthy notes.

The biggest aromatic impact comes after fermentation, when the wine is racked off the skins and held for clarification and maturation before bottling. Some, usually mass-produced wines are simply pumped into large vats. The large volume of the liquid and the neutral character of the container emphasize the fruit character inherent in the wine. Other (generally, artisan wines, which tend to be more ambitious and expensive) are racked into small oak barrels. If the barrels are old, they too will be basically neutral, adding little in the way of flavor or aroma. If they are new, however, the wine absorbs elements from the wood that can add aromas (and flavors) of vanilla, smoke, toast, coffee, even chocolate. These aromas will vary in character and intensity depending on whether the oak is French or American in origin, how much the inside of the barrels have been "toasted," and what percentage of the barrels are new.

Time in bottle also influences aromas. Young red wines smell of fruit; as they age, their bouquet evolves into complex perfumes that mingle cedar, tobacco, tea, mushrooms and spices. Different cultures prefer one stage over the other; the French drink their reds vigorous and fruity, while the English favor the softer, more earthy aromas of mature wines. Young wines can be delicious, but a great wine aged to perfect maturity is a glorious experience, and once sniffed will never be forgotten.

The Pink Scourge

"A good starting point when discussing bad wine is White Zinfandel..." -John Weidman

Let's be frank, the South is the only region that actually considers White Zinfandel a real wine. Many people here don't even realize that a true Zinfandel is a RED wine! That being said I can't be too critical because White Zin is where most wine drinkers start... ashamedly, even me (likely at the age of 14). Even at my wedding, the bar ran out of White Zinfandel 10 minutes after the ceremony was over. Shameful!

It is generally palatable, unoffensive, usually a little sweet, and quite cheap. If you're new to wine (read: adolescent), White Zinfandel is seen by some as an acceptable place to start. *Not condoning underage drinking.* To the rest of you, which is likely everyone reading this blog, it's time to GROW UP and begin learning to like real wine! Dr. Bright Eyes to the rescue. It is my goal through this blog to teach everyone how to choose a better bottle of wine. If you like White Zin, we have only room for improvement! Find your level and try something new this week:

Phase 1 - White Zinfandel, Arbor Mist, Boone's Farm
(Adolescent or Redneck)
Do not drink these in public, even if you like them! :)

Phase 2 - Fruity Whites
The natural progression from Phase 1 is to the fruity whites. Again, these are obviously sweet and fruity, have lower alcohol levels and appeal to the masses. In this level you’ll find wines such as Moscato/Muscat, Gewurztraminer, Riesling, Pinot Grigio/Pinot Gris, Sauvignon Blanc and Chardonnay... in that order. These are more acceptable on warm summer days as they can be very refreshing pool-side. Phase 2’s are easily spotted as they proudly drink Chardonnay and look down their noses at Phase 1’s.

Phase 3 - Fruity Reds
(Movin' on up)
Once Phase 2’s get tired of drinking over-oaked chardonnay, the weather gets chillier, or a particular meal or event requires them to drink red wine, they start to branch out and look for other fruity wines. This leads to Phase 3 and fruity reds. This level also includes blush and rose wines, like a Rosato. Yes, there are decent ones out there! Some of the more popular fruity reds include Dolcetto or Pinot Noir, which was made somewhat mainstream in the movie SIDEWAYS. Some lighter-bodied Zinfandels and Merlots may fall into this level too. I repeat: Zinfandel, the RED wine!

Phase 4 - Robust Reds
These wine drinkers have progressed through the first 3 phases and proudly drink the bold, robust wines that Phase 1 through 3 drinkers can’t hack. These wines typically exhibit much higher alcohol levels, tannin levels (the stuff that makes you suck your tongue against the inside of your front teeth) and often have more complex tastes. For less of a tannic effect, choose "artisan" or "hand-crafted" wines such as those at, you-guessed-it, www.BrightEyesWine.com! The fruitiness of the wines still exists but the sweetness is neutralized by the tannins and other flavors. Wines in this phase include Cabernet Sauvignon, Shiraz/Syrah, Zinfandel, Carmenere, Malbec and some table wine and blends including Meritage.

Phase 5 - Appreciates All
(Wine Snob or Wineaux)
Phase 5’s have achieved the top of the scale in wine drinking. They believe that all wines are good, some just better than others and can sometimes be seen drinking white wines just to prove that they appreciate all wine. Level 5’s also have vast knowledge of varietals world-wide and can easily talk about the different wine regions and share their experiences from previous phases of their wine drinking days such as when they were in a Spanish or Italian wine phase. Wines that Phase 5 drinker's may enjoy include just about anything except those listed in Phase 1, which they would not be caught dead partaking.

Thank you to www.redneckwinereview.com for allowing me (not that they'll ever know) to steal some content to make myself look better, maybe even like a Phase 5.

Kiss the Bride

Know anyone who is getting hitched? Here are some fun things we can do to make everything better:
1. "Stock the Bar" engagement party/bridal shower
2. Personalized wine bottles
3. Wine consulting for the event
4. Gifts for family/attendants

Samantha Brooks on Kiss the Bride from Studio 25 Productions on Vimeo.

Fetured Grape: Gewürztraminer

Gewürztraminer is an aromatic wine grape variety that performs best in cooler climates, like Germany and the Alsace region. Gewürztraminer is a variety with a pink to red skin color, which makes it a "white wine grape" as opposed to the blue to black-skinned varieties commonly referred to as "red wine grapes". The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees, which are a tropical fruit primarily found in Asia, Southern Africa and Mexico. (It is a fragranced fruit with a sweet taste.) Indeed, Gewürztraminer and lychees share the same aroma compounds. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass).

Its aromatic flavours make Gewürztraminer one of the few wines that are suitable for drinking with Asian cuisine,Jamaican Jerk Chicken, Indian Food, Guacamole, Mild Cheeses such as Mozzarella or Münster cheese, and fleshy, fatty (oily) wild game. Smoked salmon is a particularly good match.

Featured Grape Varietal: Dolcetto

Dolcetto is a Northwestern Italian red grape varietal that Californian wine makers have imported to match Mediterranean fare that has become common in America such as olive oil, sun-dried tomatoes, basil, and balsamic vinegar... hungry yet? This wine is sometimes likened to Beaujolais, although a young Dolcetto is nearly always a more attractive and more gently priced alternative. The Italians like this wine for everyday drinking because of its soft tannins, ripe fruit, and ability to match with a variety of foods. No cellaring required here and prices are usually quite affordable.

Dolcetto means "little sweet one." While not always sweet, the wines made from Dolcetto are definitely light and fruity. In fact, that moniker apparently relates to the taste of the ripe, black Dolcetto grapes at harvest, but not necessarily to the wine it makes.

Only until March 15th!!

www.BrightEyesWine.com ~ "Special Promotions"

The grapes for this 2008 Milano Cellars Dolcetto were picked at the peak of ripeness and fermented in small batches in order to keep the temperature cool – which helps to maintain the fruit characteristics of the wine. After fermentation, the wine was pressed off gently so as not to extract harsh tannin from the seeds. The wine was aged for 12 months in neutral oak barrels. This wine should be consumed within 3 years of release.

This 2008 Milano Cellars California Dolcetto has aromas of cherries, strawberry and blackberry with hints of anise and raspberry. The flavors are sweet and inviting with a medium weight mouth-feel and satisfying acidity. The finish is long and fruity with an underlying sweetness. Enjoy this wine with pulled-pork sandwiches, bruschetta, tomato soup or aged cheddar cheese.

The 4 S's of Wine Tasting

Part 2: Give it a Swirl

The techinal name for this action in "volatolizing the esters", which sounds a little naughty. Simply put, you are releasing the aromas. Just think, that wine you've just opened has been bottled up for a long time, maybe years! Swirling wine in a glass allows the wine to open up and you can smell the components of the wine more readily. Volatilizing lasts only a few seconds while the wine is being actively mixed with air. Soon after, the wine returns to its prior state revealing less of its qualities and nuances.

Swirling wine without spilling is a skill that requires a little practice. I've heard it compared to hula-hooping... getting in sync and finding the right rhythm. One pointer I can give you for swirling your wine is having the right kind of wine glass- one with a large bowl at the bottom and narrow opening at top is ideal for swirling, and tasting in general. Look for great stemware and fabulous wines to practice with at www.BrightEyesWine.com!

Thanksgiving Wines

There is a common misconception that only white wines should be had with poultry, including your Thanksgiving turkey. It used to be commonplace to pair white wines with lighter meats (chicken, turkey, pork, etc.) and red wines only with red meat (lamb, beef, etc.) However, we now teach you to pair lighter fare with lighter-bodied wines and vice versa. This means that some lighter red wines are often appropriate with lighter fare and INappropriate with red meats. So, whether you are having Thanksgiving dinner at your home, or visiting family and bringing wine as a gift, I will guide you on how to have a fantastic array of wines for your spread!

It is important to have a variety of wines for your guests. Six bottles of wine will comfortably serve 16 around guests, unless they are heavy drinkers. Here are my picks for a all types of wine drinkers...

Muscat or Riesling- These wines are easy to drink, even for those who are not wineaux like myself. Look for a quality wine that has been pressed, not crushed. Fragrances like peach and tropical fruits are usually a crowd-pleaser. The Albion 2008 Muscat pairs well with Chinese food, scalloped potatoes, pumpkin pie or brie cheese.

Chardonnay- You can go oaked or unoaked here, whichever you prefer. For a "buttery" Chardonnay you may look for one that has also undergone malo-lactic fermentation. However, a bright and crisp Chardonnay is sure to be a winner across the board. For a great pairing with Baked Ham, try the SunFish 2008 Chardonnay.

White Meritage- (pronounced like "heritage") is a high-quality Bordeaux-style blend that is a top-of-the-line white wine that many across the board will enjoy... Even your red-wine drinkers. The 2008 De Beaumont Cellars White Meritage from Alexander Valley can be enjoyed with poultry dishes, potato pancakes and cream cheese. A great "turkey wine" for those who prefer white wine.

Pinot Noir or Beaujolais- Make sure you find a medium-bodied wine in this varietal for Thanksgiving. Look for a description that says silky, smooth, or soft tannins for this pairing. A common fruit aroma may be raspberry, but these wines will often include some earthy aromas as well. The 2008 Sunfish Sonoma Coast Pinot Noir has layers of vanilla, raspberry and earth with delicate hints of leather, licorice and spice to be enjoyed with Beef Bourgogne, mushroom dishes, roasted turkey or Morbier cheese.

Cabernet Sauvignon or Red Meritage- Look for a medium to full-bodied wine for your red wine drinkers. Typical fruit fragrances may include plum, blackberry or black cherry and oak aging may add earthy fragrances like leather, oak, or vanilla. Choose a combination that sounds good to you. My suggestion is the 2007 De Beaumont Cellars Alexander Valley Red Meritage with aromas of plum, vanilla and sandalwood with hints of clove and cinnamon. Remember, a Meritage wine is a Bordeaux-style blend and this one contains 60% Cabernet Sauvignon. Enjoy this wine with standing rib roast, mashed potatoes and gravy, cream of mushroom soup and Camembert cheese.

Late Harvest Dessert Wine- This wine is to be served in about 2 ounce pours. Typically very high in alcohol content, it will taste more like a liqueur than a wine. Look for flavors of butterscotch, honey, caramel, cinnamon and nutmeg. The Ceres Late Harvest Napa Valley Dessert Wine is a great selection to enjoy with your pecan pie.

Happy Thanksgiving! Please see www.BrightEyesWine.com for more info and broader descriptions on these specific wines. Thanksgiving case special includes a few of these that have been suggested! Don't forget to sign up for the newsletter while you're there.