At least once a day, I have this conversation with a customer:
Customer: “I had a great bottle of wine with dinner last night.”
Me: “Excellent. What did it taste like?”
Customer: “I don’t know -- it was -- I just know it was good.”
Finding the Words
We taste from memory. In other words, I can go on for hours about the earthiness and complexity of a St. Emilion, but unless you’ve tried one, you won’t have the foggiest idea what I’m talking about. I find it easy to break down wine into very simple terms. Was the wine you had...
Light or Dark?
Spicy or Smooth?
Fruity or Minerally?
Finding the Flavors
Customers often ask for “sweet” wine. Most wine is not sweet. Very few varietals are sweet: usually Rieslings (grown in Germany and U.S.) or Moscato. When someone tells me a wine was “sweet”, what they usually really mean is that the wine was fruity. As wine is made from grapes, it is nearly impossible to find a non-fruity wine; it’s just a matter of how fruity it is.
Many wines can be described not only by their body, but also by the fruit flavors they contain.
Some of the fruit flavors most commonly found in wines are:
-RED FRUIT: cherry, raspberry, strawberry
-BLACK FRUIT: plum, blackberry, currant
-CITRUS FRUIT: grapefruit, kumquat, lemon, lime
-ORCHARD FRUIT: apple, pear, peach, apricot
-TROPICAL FRUIT: kiwi, mango, pineapple, passion fruit
In addition to fruit, wines often carry other flavors, stemming from the soil the grape is grown in, or the vessel the wine is aged in. Other flavors commonly found in wines are:
-tobacco -raisin/prune -chocolate -anise -musk
-leather -jam -vanilla -nuts -clay
-pepper -honeysuckle -toffee -grass -yeast
-hay/straw
Let Your Senses Do the Tasting
Smells are the quickest way to trigger what is known as “sensory memory” and will help you identify what your palate prefers. When you smell and taste wine, you call upon a sensory memory revealing some of the flavors present…an apple orchard, the smell of fresh-cut grass.
So, the next time you taste a wine, close your eyes and let the memories come to you…the first bite of a juicy ripe plum, the smell of sweet honey, maybe it’s your grandfather’s cigars on a hot summer afternoon, or his old, well-worn leather jacket.
JEN RYAN is a self-taught wino whose first sip of wine was a trockenbeerenauslese at age 10. Her world has been better since. Visit her Thursdays through Sundays at Vintage Grape, 1479 Third Avenue (between 83rd & 84th). www.vintagegrape.net
Tuesday, February 16, 2010
Tuthilltown Distillery: Local Whisky comes to New York
Tuthilltown Distillery in the beautiful Hudson Valley is the only producer of New York distilled and aged grain spirit since prohibition. A small family run business, Tuthilltown is dedicated to single batch spirits made from local farm ingredients like corn and apple cider. In only 7 years of production, they have established their whiskies as top shelf items in many New York retail stores, restaurants and bars. The passion and fine craftsmanship that goes into each bottle is evident in the smooth and nuanced flavor of their whiskies. Below are tasting and production notes for two of their most popular items, the Baby Bourbon and Four Grain Whisky.
Baby Bourbon
Made from 100% New York corn and aged in 100% American oak, Baby Bourbon is a beacon of patriotism. Aptly named, Baby Bourbon is Tuthilltown's origianl bourbon. Mild and smooth in flavor, the Baby features a golden amber color and pungent aroma of fresh sweet corn with undertones of caramel. The nose is both earthily and caramelized, foretelling complexity, yet smooth and approachable.
The flavors are sweet and fresh with pleasant tongue tingling spice, undertones of caramel and subtle vanilla. Medium bodied, it is very plush and soft in the mouth, silky and almost creamy. The finish is long lasting with flavors of caramel and lingering spice.
Four-Grain Whisky
As it’s name suggests, this spirit is made from corn, rye, wheat, and malted barley. After in-house grinding, cooking and fermenting, the mash is distilled not once, but twice to achieve optimal flavor and balance. The rich liquid is then aged in American oak for softness, color, and character. Like so many delicious whiskies, the Four-Grain is golden brown in color, with sweet and spicy aromas of caramel, toast, and a distinct freshness. The flavors follow suit with deep toffee, toasted oak, and refined spiciness. Characteristic of Hudson whiskies, Four-Grain is silky and smooth in the mouth, feeling round and pillowy. After each sip the intense toffee flavors are long lasting as the spice evolves and gently fades.
Bourbon Tasting
Stay tuned for Chefs In The City’s upcoming Bacon and Bourbon Tasting, featuring these Hudson products! Visit Brooklyn Cocktails Examiner for Baby Bourbon and Four Grain Whisky recipes and The Poetic Palate blog for more about Tuthilltown Distillery.
written by: Tess Rose- To read other works by Tess visit: http://www.examiner.com/x-26386-Brooklyn-Cocktails-Examiner
Baby Bourbon
Made from 100% New York corn and aged in 100% American oak, Baby Bourbon is a beacon of patriotism. Aptly named, Baby Bourbon is Tuthilltown's origianl bourbon. Mild and smooth in flavor, the Baby features a golden amber color and pungent aroma of fresh sweet corn with undertones of caramel. The nose is both earthily and caramelized, foretelling complexity, yet smooth and approachable.
The flavors are sweet and fresh with pleasant tongue tingling spice, undertones of caramel and subtle vanilla. Medium bodied, it is very plush and soft in the mouth, silky and almost creamy. The finish is long lasting with flavors of caramel and lingering spice.
Four-Grain Whisky
As it’s name suggests, this spirit is made from corn, rye, wheat, and malted barley. After in-house grinding, cooking and fermenting, the mash is distilled not once, but twice to achieve optimal flavor and balance. The rich liquid is then aged in American oak for softness, color, and character. Like so many delicious whiskies, the Four-Grain is golden brown in color, with sweet and spicy aromas of caramel, toast, and a distinct freshness. The flavors follow suit with deep toffee, toasted oak, and refined spiciness. Characteristic of Hudson whiskies, Four-Grain is silky and smooth in the mouth, feeling round and pillowy. After each sip the intense toffee flavors are long lasting as the spice evolves and gently fades.
Bourbon Tasting
Stay tuned for Chefs In The City’s upcoming Bacon and Bourbon Tasting, featuring these Hudson products! Visit Brooklyn Cocktails Examiner for Baby Bourbon and Four Grain Whisky recipes and The Poetic Palate blog for more about Tuthilltown Distillery.
written by: Tess Rose- To read other works by Tess visit: http://www.examiner.com/x-26386-Brooklyn-Cocktails-Examiner
Monday, February 1, 2010
Cava: Elegance in a Glass
What Is Cava?
Cava, Spain’s answer to Champagne is quickly becoming the bubbly of choice in many NYC restaurants and bars. With its elegant flavors, crisp bubbles, and attractive prices, it’s no wonder that more and more people are getting hip to this trend. Whether you are looking to celebrate a special occasion or want to add a festive touch to the evening, the delicious world of Cava is the place to turn.
How Is Cava Made?
Cava’s come in a few different styles and can be made from a number of different grapes. The classic blend is Macabeo, Parellada, and Xarel-lo, three indigenous varietals blended to create a crisp and refreshing wine. Chardonnay and Pinot Noir are also used in Cavas producing classic Champagne flavors. Pinot Noir and Garnacha are used to make very fine rose Cavas that can be pleasantly fruity and fresh. Like most sparkling wines, many Cavas are NV (non vintage), and are generally made to be drunk young, though some aged single vintage examples are out there.
Cava vs. Prosecco
So how does Cava stack up against the competition? Cava’s biggest competitor is Prosecco, Italy’s sparkling wine. Both are tasty and less expensive options to Champagne, with slightly different nuances in flavor and style. The bubbles in Prosecco tend to be a little looser, making it slightly less prickly on the tongue. In terms of flavor, Cavas usually feature light and fresh flavors of crisp green apple, white-fleshed fruits and sometimes floral qualities. Rose Cavas can range from dainty berry flavors to more aggressive deep red fruit flavors. Where Cavas feature fresh green apple, Prosecco will have flavors of very ripe red apple and can seem sweet, and have a less refined and more powerful perfume. Both are excellent alternatives to their expensive French cousin, Champagne. And as always, the only way to know which one you prefer is to taste!
My Most Favorite Cavas
I prefer Cava, and use it for everything from mixing drinks to having a glass with dinner. There are always a couple bottles of Cava lying around in my apartment, each destined for a specific use. Segura Viudas, named after the well-known winery that produces it is my go-to Cava for mixing and parties. This simple, fresh blend of the traditional grapes is clean and refreshing and best of all, about $8. At this price, I can afford to serve mimosas all day long, experiment with other sparkling wine cocktails, or entertain a lot of guests. Vega Barcelona, another standard in my household is a bit more refined with elegant and smooth flavors, again a classic blend of Macabeo, Parellada, and Xarel-lo. This I drink unmixed whenever my mood or an occasion calls for some bubbles, and at $16, that happens quite often. I’m always on the lookout for rose Cavas as well and have found a lot of interesting blends for under $20. Most recently I picked up Castillo Perelada, a blend of Garnacha, Mostrel, and Pinot Noir that features deep berry flavors and a strong presence.
When to Drink Cava
One of the things I love most about Cava is its versatility. Despite the temptation to pigeonhole Sparkling wines for special occasions, they really go well with almost anything! If I am not drinking a glass on its own, these are some of my favorite pairings: any traditional blend Cava with grilled, sautéed or fried shrimp, the delicate flavors compliment each other so well and these two simple ingredients will bring you to gustatory delight; Rose Cava with balsamic-dressed salad with fresh strawberries and goat cheese, this seasonal treat will enhance the natural fruitiness of the wine, creating the perfect Summer treat.
Remember, Cavas (and all sparkling wines) can be enjoyed all year long for special occasions and regular occasions alike. The next time you’re in the mood for some sparkle, try Cava, and experience this elegant and refreshing treat from Spain.
written by: Tess Rose- To read other works by Tess visit: http://www.examiner.com/x-26386-Brooklyn-Cocktails-Examiner
Cava, Spain’s answer to Champagne is quickly becoming the bubbly of choice in many NYC restaurants and bars. With its elegant flavors, crisp bubbles, and attractive prices, it’s no wonder that more and more people are getting hip to this trend. Whether you are looking to celebrate a special occasion or want to add a festive touch to the evening, the delicious world of Cava is the place to turn.
How Is Cava Made?
Cava’s come in a few different styles and can be made from a number of different grapes. The classic blend is Macabeo, Parellada, and Xarel-lo, three indigenous varietals blended to create a crisp and refreshing wine. Chardonnay and Pinot Noir are also used in Cavas producing classic Champagne flavors. Pinot Noir and Garnacha are used to make very fine rose Cavas that can be pleasantly fruity and fresh. Like most sparkling wines, many Cavas are NV (non vintage), and are generally made to be drunk young, though some aged single vintage examples are out there.
Cava vs. Prosecco
So how does Cava stack up against the competition? Cava’s biggest competitor is Prosecco, Italy’s sparkling wine. Both are tasty and less expensive options to Champagne, with slightly different nuances in flavor and style. The bubbles in Prosecco tend to be a little looser, making it slightly less prickly on the tongue. In terms of flavor, Cavas usually feature light and fresh flavors of crisp green apple, white-fleshed fruits and sometimes floral qualities. Rose Cavas can range from dainty berry flavors to more aggressive deep red fruit flavors. Where Cavas feature fresh green apple, Prosecco will have flavors of very ripe red apple and can seem sweet, and have a less refined and more powerful perfume. Both are excellent alternatives to their expensive French cousin, Champagne. And as always, the only way to know which one you prefer is to taste!
My Most Favorite Cavas
I prefer Cava, and use it for everything from mixing drinks to having a glass with dinner. There are always a couple bottles of Cava lying around in my apartment, each destined for a specific use. Segura Viudas, named after the well-known winery that produces it is my go-to Cava for mixing and parties. This simple, fresh blend of the traditional grapes is clean and refreshing and best of all, about $8. At this price, I can afford to serve mimosas all day long, experiment with other sparkling wine cocktails, or entertain a lot of guests. Vega Barcelona, another standard in my household is a bit more refined with elegant and smooth flavors, again a classic blend of Macabeo, Parellada, and Xarel-lo. This I drink unmixed whenever my mood or an occasion calls for some bubbles, and at $16, that happens quite often. I’m always on the lookout for rose Cavas as well and have found a lot of interesting blends for under $20. Most recently I picked up Castillo Perelada, a blend of Garnacha, Mostrel, and Pinot Noir that features deep berry flavors and a strong presence.
When to Drink Cava
One of the things I love most about Cava is its versatility. Despite the temptation to pigeonhole Sparkling wines for special occasions, they really go well with almost anything! If I am not drinking a glass on its own, these are some of my favorite pairings: any traditional blend Cava with grilled, sautéed or fried shrimp, the delicate flavors compliment each other so well and these two simple ingredients will bring you to gustatory delight; Rose Cava with balsamic-dressed salad with fresh strawberries and goat cheese, this seasonal treat will enhance the natural fruitiness of the wine, creating the perfect Summer treat.
Remember, Cavas (and all sparkling wines) can be enjoyed all year long for special occasions and regular occasions alike. The next time you’re in the mood for some sparkle, try Cava, and experience this elegant and refreshing treat from Spain.
written by: Tess Rose- To read other works by Tess visit: http://www.examiner.com/x-26386-Brooklyn-Cocktails-Examiner
Tuesday, January 19, 2010
PINOT NOIR: THE HEARTBREAK GRAPE
As it’s nickname suggests, Pinot Noir is notoriously difficult for everyone from the people who grow the grapes and make the wine to the consumer at the store and restaurant table…but we love it. Wines made form this grape have long been considered some of the best in the world, and can certainly be one of life’s greatest pleasures when the quality is high and the style is right for you. Everyone has their own preference when it comes to Pinot Noir, and these days there are many variations on the theme. Even if you’ve turned down Pinot Noir in the past, finding your personal Pinot style is worth a shot.
The grape
Evidence suggests that Pinot Noir has been in Burgundy as early as the 4th century ce. This ancient grape requires a cool climate and slow ripening to retain its delicate balance of flavors. It is particularly thin skinned and prone to rot and other diseases, requiring constant attention to ensure a healthy harvest. Because of the sensitivity of the grape, the quality of the fruit is inconsistent, even in its homeland. Despite all of the uncertainty and difficulty associated with growing this grape, the pleasure it may offer when well executed has encouraged people to experiment, and as a result, Pinot Noir is now grown all over the world.
Pinot Noirs of the world
The Burgundy region of France is the original producer of great Pinot Noir. The sun-drenched slopes, particular soils and cool enough climate have produced age-worthy wines of superior quality. These wines tend to be light to medium in body with distinct berry and floral characteristics, some layered with earthy herbs and savory flavors as well. Not all wines are created equal though, and the lesser quality wines from this region can appear watery, thin and relatively flavorless. It can be a bit of a risk, but great Pinot Noir from Burgundy is simply enchanting.
The United States may not have the long tradition, but is continually gaining recognition for its own styles of quality wines made form Pinot Noir. The coastal regions of California benefit from the cooling effect of the Pacific Ocean and have had considerable success. Each region has its own nuances that affect the final product and it is never easy to generalize. That being said, California Pinot Noirs can reflect a warmer climate and feature bigger wines with medium to full bodies, are plumy and spicy, and may be higher in alcoholic degree. The downside here is that you can end up with a wine that tastes more like a price-inflated Merlot than Pinot Noir. Oregon has a slightly cooler climate and has earned a reputation for producing some very interesting wines exhibiting similar fruit and spice without over extracted or heavy flavors. Pinot Noir from these Pacific influenced American areas are still experimental and provide a world of delicious discoveries.
New Zealand is another area of the world whose experimentation with Pinot Noir is promising. The cool climate, gravelly soils, and growing interest in winemaking has lead to the production of some very noteworthy wines. They seem to strike a balance between the traditional Burgundian style and more modern styles. The wines have a vibrant freshness and with refined development, are light to medium in body, and the best ones are layered with floral, fruity, earthy, and spicy flavors. Pinot Noir is relatively new to New Zealand, and not all examples have come into their own, but the quality to price ratio usually works out in your favor.
Finding your style
Every now and then its fun to splurge on a bottle of wine, and Pinot Noir is a great way to spend that piggy bank money. But just because the bottle costs and extra $20 does not mean that you will enjoy it twice as much! Because Pinot Noir can be so varied across the board, it’s important to know what qualities you particularly like or dislike. The best way to figure this out is to get 3 friends together and each get a Pinot Noir from a different country, taste and compare. If you haven’t got the time here are some basic tips: if you like big, full bodied wines like Cabernet, Merlot, or Zinfindel, try a Pinot Noir from California. If you like bright, clean and fresh wines with some spice like Garnacha, try a Pinot Noir from New Zealand. And if you like light fruity wines like rose and Beaujolais, try a Pinot Noir from Burgundy. Most importantly, always remember to describe what you like in as much detail as possible to the people at your local wine store. With their help, you can explore the Pinot Noirs of the world and find the ones that make you sing!
Fun Facts
-Pinot Noir is one of the main grapes in Champagne and Sparkling
wines worldwide.
-Most Pinot Noir spends time in oak, but the desired effect is
usually subtle.
-Pinot Noir from Germany is called Spatburgunder.
written by: Tess Rose- To read other works by Tess visit: http://www.examiner.com/x-26386-Brooklyn-Cocktails-Examiner
The grape
Evidence suggests that Pinot Noir has been in Burgundy as early as the 4th century ce. This ancient grape requires a cool climate and slow ripening to retain its delicate balance of flavors. It is particularly thin skinned and prone to rot and other diseases, requiring constant attention to ensure a healthy harvest. Because of the sensitivity of the grape, the quality of the fruit is inconsistent, even in its homeland. Despite all of the uncertainty and difficulty associated with growing this grape, the pleasure it may offer when well executed has encouraged people to experiment, and as a result, Pinot Noir is now grown all over the world.
Pinot Noirs of the world
The Burgundy region of France is the original producer of great Pinot Noir. The sun-drenched slopes, particular soils and cool enough climate have produced age-worthy wines of superior quality. These wines tend to be light to medium in body with distinct berry and floral characteristics, some layered with earthy herbs and savory flavors as well. Not all wines are created equal though, and the lesser quality wines from this region can appear watery, thin and relatively flavorless. It can be a bit of a risk, but great Pinot Noir from Burgundy is simply enchanting.
The United States may not have the long tradition, but is continually gaining recognition for its own styles of quality wines made form Pinot Noir. The coastal regions of California benefit from the cooling effect of the Pacific Ocean and have had considerable success. Each region has its own nuances that affect the final product and it is never easy to generalize. That being said, California Pinot Noirs can reflect a warmer climate and feature bigger wines with medium to full bodies, are plumy and spicy, and may be higher in alcoholic degree. The downside here is that you can end up with a wine that tastes more like a price-inflated Merlot than Pinot Noir. Oregon has a slightly cooler climate and has earned a reputation for producing some very interesting wines exhibiting similar fruit and spice without over extracted or heavy flavors. Pinot Noir from these Pacific influenced American areas are still experimental and provide a world of delicious discoveries.
New Zealand is another area of the world whose experimentation with Pinot Noir is promising. The cool climate, gravelly soils, and growing interest in winemaking has lead to the production of some very noteworthy wines. They seem to strike a balance between the traditional Burgundian style and more modern styles. The wines have a vibrant freshness and with refined development, are light to medium in body, and the best ones are layered with floral, fruity, earthy, and spicy flavors. Pinot Noir is relatively new to New Zealand, and not all examples have come into their own, but the quality to price ratio usually works out in your favor.
Finding your style
Every now and then its fun to splurge on a bottle of wine, and Pinot Noir is a great way to spend that piggy bank money. But just because the bottle costs and extra $20 does not mean that you will enjoy it twice as much! Because Pinot Noir can be so varied across the board, it’s important to know what qualities you particularly like or dislike. The best way to figure this out is to get 3 friends together and each get a Pinot Noir from a different country, taste and compare. If you haven’t got the time here are some basic tips: if you like big, full bodied wines like Cabernet, Merlot, or Zinfindel, try a Pinot Noir from California. If you like bright, clean and fresh wines with some spice like Garnacha, try a Pinot Noir from New Zealand. And if you like light fruity wines like rose and Beaujolais, try a Pinot Noir from Burgundy. Most importantly, always remember to describe what you like in as much detail as possible to the people at your local wine store. With their help, you can explore the Pinot Noirs of the world and find the ones that make you sing!
Fun Facts
-Pinot Noir is one of the main grapes in Champagne and Sparkling
wines worldwide.
-Most Pinot Noir spends time in oak, but the desired effect is
usually subtle.
-Pinot Noir from Germany is called Spatburgunder.
written by: Tess Rose- To read other works by Tess visit: http://www.examiner.com/x-26386-Brooklyn-Cocktails-Examiner
Thursday, January 14, 2010
The Dos and Don'ts for buying Wine: From Someone Who Knows
My name is Jen and my job is retail wine sales.
I’m not a sommelier, I’ve never taken a class in how to taste wine, and I subscribe to no wine magazines. I am a home chef and take great pride in being a world class “bonne vivante” and self-educated, big time, proud as all hell WINO.
The world of wine is vast, and I truly believe no matter what your taste, there is a wine for every palate. Sharing my knowledge gives me great joy, and I’m happy to be able to do so here on this blog.
Time and time again I get customers coming into the store, intimidated by the thousands of bottles surrounding them. They aren’t sure what to get, or how to describe what they are looking for in a wine.
Here are some helpful tips to take the fear out of shopping for wine:
1. WHAT IS THE WINE FOR?
When you go into a wine shop, it is important to tell the wine salesperson what the wine is for. Is it to drink tonight while eating takeout and watching LOST, or are you having a meal of codfish with shiitakes and saffron broth? Is it a gift for a wine snob -- or for your doorman? Are you on a budget or is price no object? There is a wine for every occasion, no matter how casual or formal.
2. POINT & SHOOT
Use your cameraphone to take pictures of wines you like. Not only will it be much easier for you to remember, but it will help your wine salesperson choose the right wine for you. If you don’t have a camera-phone, a waiter/sommelier should always be able to remove the label off the bottle you order (or write down what you ordered). “Wine diaries” are sold in most bookstores, so start collecting labels for future reference.
3. DON'T BELIEVE THE HYPE
Just because a wine was raved about by Robert Parker or the Wall Street Journal does not mean you will enjoy it. Robert Parker is one human being with one palate. Wine magazines and “critics” are often paid (or given great percs) to write about certain wines, so don’t assume that you like Pinot Grigio just because everyone else is drinking it. They, like many other producers, spend millions of dollars in marketing convincing the public that they are the greatest wine on the market. A few years ago, California zinfandel producers made a large media push, insisting that their wines are the best pairing for Thanksgiving dinner. Food and wine writers followed like lemmings. Unfortunately, zinfandel does not compliment turkey nor its side dishes, and millions of holiday dinners since have been ruined by high alcohol, fruit-driven wines that are best drunk with steak, potatoes, and creamed spinach.
Don’t believe the hype, and listen to your palate. You may prefer a $9 Merlot to a $90 Brunello. It doesn’t mean you’re unsophisticated, it just means you’re smart enough to know what you like.
4. YOU'RE THE BOSS
The cardinal rule is DRINK WHAT YOU LIKE! Life is too short to drink bad wine.
Next week: How to describe the wines you like - and dislike -- and open yourself up to new varietals.
JEN RYAN is a self-taught wino whose first sip of wine was a trockenbeerenauslese at age 10. Her world has been better since. Visit her Thursdays through Sundays at Vintage Grape, 1479 Third Avenue (between 83rd & 84th). www.vintagegrape.net
I’m not a sommelier, I’ve never taken a class in how to taste wine, and I subscribe to no wine magazines. I am a home chef and take great pride in being a world class “bonne vivante” and self-educated, big time, proud as all hell WINO.
The world of wine is vast, and I truly believe no matter what your taste, there is a wine for every palate. Sharing my knowledge gives me great joy, and I’m happy to be able to do so here on this blog.
Time and time again I get customers coming into the store, intimidated by the thousands of bottles surrounding them. They aren’t sure what to get, or how to describe what they are looking for in a wine.
Here are some helpful tips to take the fear out of shopping for wine:
1. WHAT IS THE WINE FOR?
When you go into a wine shop, it is important to tell the wine salesperson what the wine is for. Is it to drink tonight while eating takeout and watching LOST, or are you having a meal of codfish with shiitakes and saffron broth? Is it a gift for a wine snob -- or for your doorman? Are you on a budget or is price no object? There is a wine for every occasion, no matter how casual or formal.
2. POINT & SHOOT
Use your cameraphone to take pictures of wines you like. Not only will it be much easier for you to remember, but it will help your wine salesperson choose the right wine for you. If you don’t have a camera-phone, a waiter/sommelier should always be able to remove the label off the bottle you order (or write down what you ordered). “Wine diaries” are sold in most bookstores, so start collecting labels for future reference.
3. DON'T BELIEVE THE HYPE
Just because a wine was raved about by Robert Parker or the Wall Street Journal does not mean you will enjoy it. Robert Parker is one human being with one palate. Wine magazines and “critics” are often paid (or given great percs) to write about certain wines, so don’t assume that you like Pinot Grigio just because everyone else is drinking it. They, like many other producers, spend millions of dollars in marketing convincing the public that they are the greatest wine on the market. A few years ago, California zinfandel producers made a large media push, insisting that their wines are the best pairing for Thanksgiving dinner. Food and wine writers followed like lemmings. Unfortunately, zinfandel does not compliment turkey nor its side dishes, and millions of holiday dinners since have been ruined by high alcohol, fruit-driven wines that are best drunk with steak, potatoes, and creamed spinach.
Don’t believe the hype, and listen to your palate. You may prefer a $9 Merlot to a $90 Brunello. It doesn’t mean you’re unsophisticated, it just means you’re smart enough to know what you like.
4. YOU'RE THE BOSS
The cardinal rule is DRINK WHAT YOU LIKE! Life is too short to drink bad wine.
Next week: How to describe the wines you like - and dislike -- and open yourself up to new varietals.
JEN RYAN is a self-taught wino whose first sip of wine was a trockenbeerenauslese at age 10. Her world has been better since. Visit her Thursdays through Sundays at Vintage Grape, 1479 Third Avenue (between 83rd & 84th). www.vintagegrape.net
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