For our weekly practice tasting, we focused on wines from the Rhône.
Particularly interesting for this exercise is that all wines were from a single producer: Domaine Paul Jaboulet Ainé.
Read MoreTasting fortified wines on Saturday, the point that wine structure really is key for recognition in a blind situation was once again reinforced in a major way. I
f you put side by side, and Amontillado, an Oloroso, a Sercial, and even a Verdelho, you will see that the colour is pretty much the same. All are clearly "rancio" on the 1st sniff. And, with alcohol ranging from 18.5 to 19. to 20%, it is evident that you are in the presence of a fortified wine. And so, what sets them apart.
Structure is the key. The Amontillado and the Oloroso both have a much lower level of acidity compared to the Sercial and Verdelho. In fact, acidity is what clearly sets the Madeiras from the Sherries... Let's see now, with a flight of each type, how the different wines compare and contrast each other...
Read MoreLast night, at a dinner hosted by the "Confrérie Des Chevaliers Du Tastevin", I had another fantastic experience with a "natural" wine. This time, from Morey St-Denis in Burgundy. From a wine made predominantly of Aligoté grapes grown on 95 years old vines and with absolutely minimal intervention in the cellar. No SO2 and no filtration.
Read MoreAfter a 5-week break from our regular weekly practice tasting, I suggested we slowly get back in the swing of things. We tasted straightforward wines open label. The focus here was on contrasting each one and clearly identifying the elements that make them so different from each other.
Read MoreMy favorite expression Italians use to describe some types of wines is "Vino da Meditazione", wine to meditate...
Now, of course, when one thinks of meditation, one thinks of taking a yoga position, sitting with eyes closed in a quiet place, and possibly humming a mantra...
But Italians do it better...with a glass of wine...around a table, with dear friends and family members.
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