Wine tasting is definitely an art and there is a right and wrong way to go about it. Some may even complicate it too much, while others may not understand the finer points well enough to get the most out of it. The following are some of the basics to help you with the process.
The process is quite simple. The wine will be provided in a glass with typically a very little amount of wine. The reason being is because all you really need is one sip. Wine tasting can be broken down into four components: swirling the wine around your tongue, smelling the wine, tasting the wine, and spitting it out.
When tasting wine, three aspects to evaluate are taste, color and clarity, and smell. By swirling the wine in the glass, you can judge whether the colors are lighter or darker, and also how light affects the color. After awhile, you should be able to detect specific flavors such as vanilla, citrus, or berries.
When examining the wine's appearance, you want to judge the consistency of the color. Hold it up against a light background and see if you see any traces of any other color, mainly focusing on the area between the edge and middle of the glass. Any variation could be attributed to oxidation, but it could also mean that it is an issue that will impact the taste.
Most wines will fall under only a few categories when smelling the wine. Either the wine will smell floral and fruity, or will be a bouquet scent, which actually originates from the wine making process. Eventually, you should be able to recognize these categories of scents when wine tasting.
Wine tasting is simply referred to as 'tasting' to those who love it. It consists of analyzing different kinds of wine using his or her senses. Wine tasting has continued to grow in popularity and now even has its own language.
There are four primary tastes according to wine tasters: sweet, sour, salty, and bitter. Wine can be just one of these, or a combination of multiple tastes. Tasting is defined by not just the effect of tasting, but also the smell of it as well.
The Process of Wine Tasting The color and clarity, taste, and smell are the most critical components. To determine the color and clarity, simply pour a glass of wine and hold it up in front of a white background and examine it.
If you are examining red wine, then look for maroon, brown, or purple traces. For white wine, green, amber, brown, and yellow are the colors to focus in on.
The smell is an important part of the process. You can do this by swirling the glass in an attempt to extract the smell of alcohol. What is known as the 'attack phase' involves sipping the wine and using your tongue to roll it around. Your initial evaluation is then documented.
The following phase of the process is what's known a the evolution phase. This involves the discernment of the wine's flavor profile. The finish is the last phase, and it refers to the amount of time in which the flavor stays in one's mouth after swallowing.
What can be said about red wine can be said about great conversation: the best will be savored for years to come. A particularly keen vintage of Pinot Noir, an elegant Cabernet Sauvignon, or a sensual Syrah will linger in your memory with the same resonance as a hilarious witticism or a moving exchange. Each great wine has its own individual taste and presence, and as such, should be enjoyed with the same appreciation and respect you accord an old friend.
Pinot Noir Pinot Noir, one of the darker red wines, is grown from a delicate grape which requires great finesse and very specific weather conditions to reach maturity. Often, the grapes from a previously successful crop are not consistent in shape or size. Because of the difficulty involved in its production, a great Pinot Noir tends to be slightly more expensive than other comparable wines. Best uncorked five to eight years after its bottling date, Pinot Noir will surprise you with its complexity while delighting you with its multitude of flavors. The low, powerful, earthy taste, like the slow note of a gracefully tuned cello, grabs hold of your tongue as it introduces a full-bodied flavor to your palette. Drinking an excellent vintage of Pinot Noir is almost always a precursor to a fantastic evening of camaraderie and memorable banter.
Cabernet Sauvignon Cabernet Sauvignon has a slightly lighter and fruitier taste than Pinot Noir, and introduces playful elements that make it an excellent companion to pasta dishes and exuberant friends.
Unlike Pinot Noir, Cabernet Sauvignon grows relatively easily, due to the grape's tough outer skin. Known for its remarkable ability to age into a truly fine wine, the older vintages of Cabernet Sauvignon are especially delicious. The wine gained widespread popularity in the 1980's, due not only to its availability, but its prestigious status among vino connoisseurs. A great Cab always compliments the food with which it is served, highlighting the delicate flourishes of a dish without overwhelming the food's underlying notes. Whether served with pasta, beef, or even a simple salad and cheese dish, this wine will delight you while enhancing your culinary experience.
Syrah One of the oldest cultivated red wines, Syrah requires a hot climate to attain ripeness, and as a result tends to be grown only in very specific regions of California and France. Its unusually dark look, which can range into the violet, distinguishes it from other red wines almost as much as its distinctive rich texture. A Syrah is an excellent conversational wine, partly because its taste is so remarkable! With its spicy overtone, Syrah quickly intrigues your taste buds and demands that they experience a slew of visceral textures. Best served with fish or light pastas, a Syrah matures elegantly, and may be drunk to great effect many years after its initial bottling.
Red wine is ultimately as much about the company you keep as the vintages you drink. Never be shy when trying an unfamiliar wine—but have no shame in returning to your old favorites.
1.5 lbs of Red Peppers
l lb Fresh Tomatoes 1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Olive oil
Salt and Pepper T.T. = ( to taste )
Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.
This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch/time crunch.
You know on a Sunday no one should really work....with one exception, I am not going to either. And, while I have never been accused of being a master motivator (sorry, that is not my strength), I do come across some things that I like and, hey, why not share. Also, I have been accused for having a passion for good cooking and an occasional class of a good wine. So, why not share a little inspiration, food and wine.
The Paper Airplane Movie by Michael McMillan is a good little diddy that really represents what Steve Heideman and Fulcrum Investment Network are trying to accomplish and instill....thinking outside the box. Regardless of what we do, isn't it a novel idea to do some things outside the box? Anyways, hope the little diddy makes an impression.
We know we can always find good recipes by going to sites like FoodTV, but isn't it great to find a tried and true recipe from some "normal" person?! Listed below is a gumbo recipe that, while I did not create, I did modify it quite q bit. I am biased, but I think it is awesome. If Gumbo is your thing, you might also want to check out gumbocity for additional things to look at. Here you go:
2/3 Cups Flour
2/3 Cups Vegetable Oil
Mix the flour and oil together in an iron soup pot until
the roux is caramel
2 Cups Onions Add onions, celery & peppers.
1 Cup Celery
1/2 Cup Green Bell Peppers, chopped
Saute and cook until the onions are glossy
1/2 Cup Green Onion tops, chopped
1/4 Cup Parsley
4 Cloves Garlic, chopped
Add onions, parsley and garlic. Saute. Add hot water (4 cups). Stir
2 lbs. Shrimp, raw and peeled
2 Larger Cans of Crabmeat
2 Fillets of Catfish
2 Fillets of Talapia
1 lb. of Scallops....larger sized ones
1 Pint of Oysters and liquid
2-3 8oz bottles of clam juice
Add Shrimp, Crabmeat, Catfish, Talapia, Scallops, anything else you want...hey you won't ruin it.
1 and 1/2 quarts of hot water
1 Tablespoon Salt
1 Teaspoon Cayenne Pepper
Add hot water, salt and pepper. Cover and cook.
Remember, gumbo is supposed to be soupy and I like soups with lots of liquid. So, feel free to play with up or down with liquid to your liking.
Add can of tomatoes....hey, how much depends on you....this will give the soup both good flavor and color.
Now here is where you play.....I like to add in some Old Bay Seasoning (maybe 1 - 2 tablespoons), some Zatarain's (maybe a tablespoon) and as much or as little Lea & Perrins Worcestershire Sauce. Remember, cook the soup down for flavor and add more liquid (fish liquid, if possible) if you want.
Now, what I do shortly before serving is I put 1 lb of shrimp in so they dont cook down into little nuggets and I put in 2 lbs of nice and clean Alaskan King Crab legs. Bring soup to a complete boil, reduce heat and be ready to serve.
Serve with Rice....white rice please.
Did anyone say wine?
For any of you who are Pinot Noir fans, I have a great recommendation. While this one is a little pricey, it is a great find. Also, you will probably have to order it (if you can get it) as this wine is typically snatched up by hotels and high end restaurants.
The Pinot in question....Pisoni Pinot Noir . If you order it, you will have to buy a case (6 bottles). I think last year's price was around$375.00. However, for those Pinot lovers our there....or even if you are not...you will get hooked in with this label.
If anyone tries the recipes I send along, please let me know. Be interested to see what people think.
