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Wine Bloggers Conference

Calibration Time, Blackstone Cabernet Sauvignon

The tasting calibration continues with the Blackstone Winery 2007 Cabernet Sauvignon. And again, this isn’t about us telling you what we think this wine should taste like. This is about you tasting this or a similar wine so that you know what we’re talking about when we mention, say, hints of cassis, one of the “standard” flavors for cabs.

So what the heck is cassis (pronounced cah-seess)? Well, turns out it’s a black currant plant, currants being the small, dark berries found on this particular shrub. The French make a liqueur from them called creme the nose, although it’s

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Syncing up with Fetzer Chard

Overall, the Fetzer Vineyards 2008 Valley Oaks Chardonnay is a pretty basic chard. It’s light – the sort of wine that’s good with salads, a simple roast chicken, perhaps, or a light sole or even some creamy pasta sauces. You just don’t want to pair it with anything terribly strong-flavored, like a dish heavy on the garlic.

Here’s what we found:

The color was a clear, straw-colored yellow. The nose (or aroma) turned up some hints of melon, a little bit of citrus and light oak. The mouthfeel was fairly lush – it’s not the sort of wine we’d

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It’s Calibration Week! Start Your Bottles

The winery’s tasting notes called the smell in their wine “gaminess.”  Michael wrote down “barnyard.”  Anne just wrinkled her nose and said, “Ooo.  Ick.”  Someone could have said, “Wow, that’s great!”

All of us would be right.  Or correct.

Tasting wine is an inherently subjective process.  And Napa-centric snobs notwithstanding, any wine you like makes it a good wine.  True, there are certain characteristics that most people seem to agree make wine taste good.  And there are certain smells and tastes that distinguish different grapes (aka varietals).  But the way we might describe a basic cabernet sauvignon is not

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