The Edinburgh Wine Club |
Taste, January 16, 2020 |
| Dry Riesling: 2 x Weingut Winter Riesling Trocken 2018 Rheinhessen, Germany. (Retail = £15.95 per btl) Hand harvested, from low yielding vines, and fermented in stainless steel, this is a dry style, bottled at 12%abv, with around 6 g/l residual sugar. Tannic Red: 2 x Proprieta Sperino Uvaggio 2015 Coste della Sessia, Piedmont, Italy. (£25.95 per btl) Piedmontese Nebbiolo tempered slightly with 15% Vespolina and 5 % Croatina Ð this still displays the classic Nebbiolo high acid/high tannin that youÕd expect of Barolo, but without the price tag. (BEST RED) Red to fortify with Grappa/Vodka: 2 x Borsao Garnacha 2018 Camp de Borja, Spain. (£6.95 per btl) Campo de Borja is probably the source of the best fruit quality/price ratio in Europe. This is simple, straight forward Grenache, with good weight, ripe, juicy raspberry fruit and a touch of spice. Primary flavours: 1 x BlankBottle Kortpad Kaaptoe 2017 Swartland, South Africa (£18.95 per btl) Definitely the most unusual wine in the line-up: 100% Fernao Pires (also known as Maria Gomez in its native Portugal), but with rich texture, and clearly delineated flavours of rose-water, crystallised pineapple, tangerine and white flowers (honeysuckle/citrus blossom). 1 x Susana Balbo Signature Barrel Fermented Chardonnay 2015 Uco Valley, Mendoza, Argentina (£18.95 per btl) The oak impact here is quite subtle, with fermentation and 4 months in French oak barriques. Primary flavours are citrus (lemon) butter/cream (from malolactic fermentation in barrel) and gentle toasty notes. (BEST WHITE) 1 x I Colombi Sangiovese 2018 (£9.95 per btl) De-classified Chianti (because the fruit is from young vines), from Castello de Quercetto, in the heart of the classic zone Ð this is really pure Sangiovese with archetypal black cherry, dried herbs, and subtle earthy/liquorice notes. (BEST VALUE) |
| Taste ¥ How to taste ¥ Understand about the different function of taste ¥ How to judge the fundamental tastes in wine ¥ Develop you palate ¥ Not a comprehensive Òhow toÓ of tasting - how to systematically judge a wine ¥ Not going into the colour of wine etc visuals ¥ Not got time to look at food and wine paring Ð maybe next time What is taste? (in terms of wine wasting) Test Ð apple and cinnamon Acids Citric - tangerine Malic Ð granny smith Tartaric Ð cream of tartare Lactic Ð kefir drink How to taste acid in wine. Sugars Same wine test 1 bottle of Riesling Ð dry and sweetened 1 bottle of red with added sugar 2 degree of sweetness Tannin ÒchemesthesisÓ, ÒsomatosensationÓ, or Òtrigeminal sense How to taste (feel) tannin in wine Soft and hard tannins Taste Ð stewed tea Taste - apple skin Young Bordeaux one decanted Alcohol Alcohol heat vs spice heat in wine What is flavour? How to smell? 3 wines 9 smells can you guess them? Clove Black pepper Vanilla Coconut Rose 3 wines Ð can you match the smells to each wine? Torrontes/chenin/soave Ð rose, peach, lemon Shiraz/suprer tuscan/chianti Ð black pepper, plum, chocolate Sweet - vanilla, coconut, pineapple Added sweetness Current 6 % sugar Doctored 15-20? Add 15g of double sugar syrup Alcohol 13.5% Up to 15.5 % add 15ml grappa to the wine to make it 15.5 |