Describing Wines: Finding the Right Words

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

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

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