BOD man body spray.

I recently wrote about how environmental variables can impact the way a wine expresses its character. That concept may seem esoteric to many, but it is based on the principles of physics and chemistry. Perhaps more easily observed (and understood) is the way aromas in the tasting environment (or originating from the taster themselves) can confound wine evaluation.

I’m very stringent about the environment in which I evaluate wines for review. I make sure that the room where I taste is regularly aired out. I do not taste when Irene is cooking or has cooked recently. Air fresheners and potpourri are not allowed in the house. (more…)

Black Currant.

People new to wine find some aromas or flavors in tasting notes exotic or foreign. They may have trouble identifying those aromas. They may simply not be familiar with the fruit being referenced. Its understandable, then, that they would find wine intimidating.

To the question: “How can a wine, made from grapes, have all these aromas and flavors?”, I offer the following: Biological diversity on this planet appears broad if it is judged on form and appearance, but there is tremendous similarity in the biochemistry and physiology of all organisms. Subsequently, compounds commonly associated with the aromas and flavors of one plant (or its fruit) are rather ubiquitous throughout nature. (more…)

Trade secrets.

Recently, I had a conversation with Bruce Bryant, Ph.D. (Senior Research Associate at the Monell Chemical Senses Center in Philadelphia, PA) as part of my research for a series called “What wine pairs with red herring” (published on PalatePress.com). During that conversation, Dr Bryant reaffirmed a fundamental idea I have repeated (but which has been rejected by internet wine “gurus”): tasting ability is a function of language. Naming something makes it stick out in your memory, makes you able to identify it repeatedly and consistently. This is not at all unlike learning music theory (very few musicians have perfect pitch while most have learned relative pitch and yet there are many excellent musicians in the world). (more…)

Moldy cork.

The recent silence on this blog has been due to something of a perfect storm of difficulties - both in the family and with pulling together material fundamental to several posts I’d been developing. All storms clear with time, however, and I am starting to settle back into my groove.

Recently, I broached the subject of improving cork processing and production to reduce the incidence of T.C.A.-tainted wines. It is cork taint that hindered me from completing a piece on a rather rare variety. Two separate samples of the same wine provided by the same (very reputable) importer were corked. Bummer. (more…)

…Hey! Wanna go ride bikes?!

"Ritalin", by thh70.

Every so often, I come across a winery event or some class focused on pairing wine and cigars or wine and spirits. I’ve never understood this pairing. I’ve tried it, but didn’t “get” it. I’ve read a fair amount on the subject. The general rules seem to focus around matching aromatics or the textures of the smoke and beverage.

With these guidelines in mind, I’ve tried to experiment with wine or spirit and cigar pairings. Still, I don’t understand what the deal is. I can describe nuances of the smoke’s aromatics, but the smoke overpowers the beverage and the pairing does nothing for me - at least not in the way wine and food pairing does. (more…)

A sweet gift.

As I was growing up in Poland, wine was not a focal point of social life or the dinner table. There was some Russian (Armenian, really) demi-sec sparkling wines, Hungarian Tokaj and some Bulgarian, Romanian and Yugoslavian wines. I was too young to drink them, so I only have my immediate family’s preferences to use as a barometer of regional preferences.

My barometer underwent a serious calibration on Labor Day.

I prepared two wines to pour with the dinner of grilled fillet mignon: an Aglianico del Vulture and a “semi-dry” (Kindzmarauli) Georgian Saperavi sent to me by a friend living in Chicago.

(more…)

Roses on display at the L.A. Arboretum.

In late April, I took my daughter to the Los Angeles County Arboretum. At the time, one of the pavilions was hosting a show of garden roses. We went in and smelled each and every display. Each was wonderfully different in aroma. What’s more, none smelled like the roses sold at even the best florist shops. They smelled like real roses - like the ones growing in our garden.

The experience made me think that, often, what we think is the smell of roses is nothing like the real thing. I was reminded of this just today when my parents brought a bouquet of roses for my wife. They were lovely looking, but musty - smelling almost like TCA. (more…)