Finding Bubbles in Paso Robles

Did you know you can find sparkling wines in Paso Robles? Many think of the wine region as a place for big reds only but if you know where to look, there’s lot’s of hidden treasures in the region. One of those treasures is bubbles! There’s actually quite a few wineries in north county offering sparkling wine these days and doing a fantastic job of it. If you want a list of all of them you might want to check out Cali Coast Wine Country Websitewhich has bubble maps for all the central coast regions.

Need help choosing which ones to visit? These wineries boast some of the best bubbles north of the grade in our humble opinion:

WEST SIDE OF 101

Jack Creek – Blanc de blancs is a made from chardonnay grapes. It is wonderfully crisp with nice acidity and a clean fruit undertone. With that being said, it isn’t always available so make sure you give them a call and get it when you can!

Hammersky – Detained is more than just a cool label. Featuring soft notes of pear and apple, hints of tangerine, coconut and pineapple, This light sparkling wine pairs perfectly with a hot summer’s day and is also perfect for sipping while overlooking their beautiful estate!

Niner – Brut Rose is classically made from Pinot Noir grapes. It has great salinity, wonderful floral taste and a bold vibrant bubble. Niner also handled every step of the sparkling wine making process in house and if you want to hear about it you can read it all on their blog!

EAST SIDE OF 101

Bianchi – California Brut has lively bubbles and a fruity taste. This wine is easy to drink or would make a great gift. It’s also perfect for sitting on their lovely patio on a warm day to enjoy.

Clavo – Sparkling Grenache Blanc is made in the traditional fashion. It is very dry and would be a good special occasion popper. It also has won several medals in California wine competitions throughout the state.

Rava – Sparkling Brut features aromas of white nectarine, Meyer lemon, and toast. The flavors are that of stone fruit and minerality with a bright natural acidity. Delicious!

We know some of you think of sparkling wine as a special occasion sipper only. Luckily, there are so many reasons to celebrate the month of May and if you don’t have one yet, make one with some of these amazing May specials. We can help you find sparkling wines, interesting varietals, vineyard tours, and other hidden gems. We have something for everyone and we’re ready and waiting for you!

How the Vines make the Wine- the Annual Cycle!

How do things grow from Root to Fruit?

If you’ve ever visited a working vineyard and beheld the vines, you’ve undoubtedly heard the terms bandied about: Bud Break, Fruit Set, Veraison. But how does that seemingly barren chunk of wood you see in December become the fruit laden cornucopia of grape splendor we see in September?  To understand, we look at the yearly growth cycle of the wine vine. Come along!

Dormancy of Vines

From leaf fall to the beginning of growth in spring, grape vines are dormant and consist entirely of woody tissue. Relatively little activity occurs during this period. Root growth can still occur unless soil temperatures are too cold to support growth. Cold hardiness within rootstocks can vary depending on genetics, temperature, and temperature fluctuations. Many of the hybrid grape varieties are created to address the lack of hardiness in varieties of grapes in the species Vitis vinifera. As a result, hardiness varies considerably across varieties. In cold climates, hardy hybrid varieties are necessary for grape production

Bud Break

Bud break

As temperatures warm in the spring, stored starch is converted to sugar and sap begins to move in the vine. This can be seen on warm spring days when pruning wounds begin to “bleed”. As temperatures warm, buds begin to swell, then burst (break). The newly emerged shoots grow very rapidly, and will continue to do so for several weeks in the absence of stress. Soon clusters become visible, usually opposite the third and fourth leaves on a shoot.

Bloom and fruit set

After a few weeks, depending on weather conditions, clusters begin to swell, and soon flowers open. The flowering period can be as short as a day or two under warm, dry conditions, or as long as a month under very cool, wet weather conditions. Grapevines are still mostly reliant on stored carbohydrates from the previous season for their energy at this point. After pollination, the flowers abscise and the newly-formed berries go through a rapid period of development due to cell division. Flower cluster primordia for the following season begin to originate in buds at this time, and will continue to develop until veraison. Leaves well exposed to sunlight during this time will result in more fruitful buds in the following growing season. Once the berries are well formed, cell division largely ceases and further berry growth is mostly due to cell expansion. Many leaves on each shoot are fully expanded, and the vine no longer depends on stored carbohydrates for its energy source. For the next few weeks, shoots and berries grow very rapidly.

Veraison and fruit maturation

Photo of Veraison

Approximately five to seven weeks after fruit set, veraison begins. Berries expand further, begin to soften, and accumulate sugar. The color on red cultivars is readily apparent, while the visual indicators of maturity on white cultivars are more subtle. During the next four to six weeks, sugar, pigments, and other flavor compounds increase in the maturing fruit, while organic acids decrease and change forms. Unless there is an excess of water or fertility, shoot growth slows greatly or ceases. The bark of green shoots begins to turn brown from the base, becoming woody by the end of the period. This process is called lignification. On managed plantings, the veraison period ends with harvest

Post-harvest

After harvest, grapevine leaves continue to photosynthesize until frost if temperatures are warm enough. This is a very important period for the vines to accumulate carbohydrates for future growth. As temperatures fall, vines gradually become more cold hardy, and sugars are converted to starch to be stored for the winter, mostly in perennial structures such as roots and trunks. After leaf fall, vines continue to acclimate to cold weather, but no more carbohydrate accumulation occurs.

Want to learn more about how wine is made? Join us at Breakaway Tours and get a behind the scenes look at how it Root to Fruit, from Grape to Glass! Call or email todaymailto:info@breakaway-tours.com or 800-799-7657.

Be the Host with the Most with a Wine Tasting Party!

So You Want to Host A Wine Tasting Party….

You love wine, and so do your friends. What could be more perfect than throwing a wine tasting party? And then the questions flood into your mental picture: What’s the best format for a wine tasting party?

When you’re hosting your own tasting party there are a couple of things you’ll do differently than a professional trade tasting (sipping vs. spitting) but the basic format is the same. Most wine tastings feature four to eight different wines that have a common theme that ties them together.

Today, we’ll lay out a proven tasting format and a few wine tasting party ideas that are not only useful, but a lot of fun to try!

While there are a myriad of different techniques to decorate the table, if you have well-curated wines it doesn’t matter how the table looks. If you select wines based on a specific theme, people will pay closer attention to what they’re drinking. It also helps if you have wine tasting placemats to write on. You can make your own or find downloads online.

Some Theme Ideas for your Party Can Include:

Regional

This pairing focuses on wines from a specific area. Try 4 wines from Edna Valley or Adelaida District in Paso Robles.

Varietal

An in-depth way to understand a particular grape or varietal. Buy different price brackets of one type of wine grape (e.g. Syrah or Sauvignon Blanc)

New World vs. Old World

One of the classic old world vs. new world tastings is Napa Valley Merlot vs. Right Bank Bordeaux.

Big and Bold Wines

Compare and contrast the biggest and boldest varietals from around the world.

Elegant Wines

Compare and contrast the lightest red wines on earth. Find out what we mean by ‘elegant’

Multi-Vintage

The best way to do this is to ask for library vintages from your favorite winery.

Price Comparative

Crowdsource guests to spend less than $20 on a bottle of wine and blind taste them to determine everyone’s favorite.

Blind Tasting Party

Wrap bottles in paper bags or aluminum foil and test your tasting skills.

How much wine do I need for a wine tasting party

½ bottle per guest.

A little over a half a bottle of wine per guest is ideal. For instance, if you have an 8 person party, plan on having about 5 bottles of wine (each guest will receive a half-glass of each bottle). It won’t be too much, but enough to have a great party. In my experience, its fun to start off with an ice breaker aperitif such as Champagne or Prosecco. Nothing more festive than bubbles in your glass!

And don’t forget the best way to gather bottles for your next tasting party: Hop aboard a wine tour with Breakaway Tours & Event Planning and let the R&D (Research and Drink!) begin!

It’s Viognier or the Highway for Summer Whites!

Viognier: A White Wine for Red Wine Drinkers?

As a self -professed lover of red wine, you may ask: is there a white wine you would recommend for red wine lovers? Something with body and bollocks, that I can enjoy as the days heat up and I need something cool in my glass?

The answer is YES. The answer is Viognier.

In 1965 only a miserable 20 acres of Viognier (pronounced Vee-on-yay) grape existed in its Northern Rhône homeland appellation of Condrieu.

Amazing, since it is believed the grape had grown here for at least 2000 years, possibly transported to the Rhône from its birthplace in Dalmatia by the Romans.

Since 1965 the grape and its wine has steadily increased in popularity and in its quality, elevating it to ‘serious drinker’ level.

Condrieu is at the northern end of the Northern Rhône. It consists of seven communes located on steep terraced hills, where Viognier is the only variety of grape allowed in this appellation devoted solely to white wine. Any bottle originating from Condrieu is 100% Viognier. It is said that low yields, difficult growing conditions and late harvesting contribute to the exceptional, concentrated flavors of Condrieu Viognier.

During the 1990s winegrowers from other parts of the Rhône and further afield in France saw the mounting interest in Viognier. Initially the grape was grown to blend with other whites – and reds, bringing extra character to well know varieties, and softening the Syrah wines of the Côte Rôtie. Temperamental it may be but versatile for certain. In present day vineyards on the Central Coast of California it is increasingly being grown in its own right enlarging the range of pure Viognier wines on the shelves of specialist wine shops and supermarkets alike. Many of these wines are lighter, less concentrated that their Condrieu cousins. Nevertheless they retain something of the distinctive Viognier character of spring fruit and floral bouquet and they sell for around the $20-$30 mark …… well within the price range of most white wine drinkers.

Viognier is a remarkably difficult grape to grow. It is prone to mildew, produces notoriously low and unpredictable yields, and needs to be picked when fully ripe. If it is picked too early it fails to develop its classic aromas and rich tastes. But despite, or perhaps because of, this precariousness fans enjoy the most amazing clear, golden color and the aroma of flowers and fruits in their glass. Many are surprised by the taste; the color and nose hinting at something sweeter but the wine itself showing dry with a variety of nuances both on the palate and finish.
In appreciating the surprising dryness of this wine don’t miss out on the few bottles of late harvested, dessert wines that winemakers are producing.

This is the wine for everyone including the ABCers (Anything But Chardonnay), those are desperate for an alternative white wine that shows some character.

It is best known for its apricot, peach and spice flavors, together with high alcohol (often over the 13% mark) and medium acidity. As with many white wines it is generally best consumed young, although the classic Viogniers of the North Rhône (and increasingly wines from the oldest vines in California and Australia) can develop well for much longer.

You can drink it with many foods or none. Try matching it with spicy Thai cuisine, Chinese takeout, Mexican dishes, medium to strong salty cheeses, strong flavored fish dishes, pork and chicken and fresh fruit.

Call Breakaway Tours today to explore the amazing Viogniers offered right here on the Central Coast! Here are a few we’re especially loving now:

Ranchero Cellars 2013 Viognier, Paso Robles $30

Zaca Mesa 2014 Viognier, Santa Ynez $18

Tolosa 2015 Viognier 1772, Edna Valley $38

A California Dynasty :Malolactic Fermentation and Chardonnay

During the 80’s the US fell in love with oaky, buttery Chardonnay. We loved it the same way we loved the family intrigues and endless catfights on mainstream soap operas like Dynasty and Falcon Crest. It was a decade of big shoulder pads, big hair, and even bigger wines. How exactly do winemakers craft the big buttery Chardonnays? It’s called malolactic fermentation.

The buttery flavor found in specific Chardonnays (California Chardonnays in particular) is due to the presence of diacetyl, a naturally occurring organic compound found in wines that have gone through malolactic fermentation, and it’s the very same compound added to artificially flavored movie theater popcorn and margarine. Yup. Chew on that for a minute.  Of course, this begs the question, what is malolactic fermentation?

Often referred to by winemakers as secondary fermentation, malolactic fermentation (MLF) follows on the heels of primary fermentation and, for the most part, will start spontaneously in oak-aged red and white wines. Unlike primary fermentation, which is the conversion of the natural sugar in grapes to alcohol and CO2 by yeast, MLF is a bacterial fermentation. Specifically it’s lactic acid bacteria (LAB), and like in primary fermentation, CO2 is liberated in the process. The main action of malolactic fermentation, why we do it, is the conversion of malic acid to lactic acid.

Perhaps the easiest way to understand the effects of MLF is by visualizing malic acid as the acidity found in a tart green Granny Smith apple. Then think of lactic acid, the acid found in dairy products like cultured buttermilk or butter. In red wines, butteriness is not quite so apparent, or if it is, it’s perceived as butterscotch; though it’s important to note that many commercial strains of malolactic bacteria exhibit no buttery aromas and flavors at all. MLF is prized for the softening effect it has on wines; MLF has the ability to reduce harsh acidity and astringency in young red wines in exchange for richness and body and has the ability to deliver the perception of silkiness and even creaminess. Winemakers will also argue that secondary fermentation also helps to better integrate oak into wine’s overall character.

It’s safe to assume that the vast majority of red wines undergo a secondary fermentation, an exception to this rule is Beaujolais Nouveau – and that’s an entirely separate post. It’s also safe to assume that wines that haven’t gone through MLF have retained their malic acid—think of crisp whites fermented in stainless steel.

If you want to explore the difference first hand, try a tart crisp New Zealand Sauvignon Blanc and a white Bordeaux. The Bordeaux Blanc is typically barrel aged while the New Zealand Sauvignon Blanc is not. Then pick up a Napa Valley Chardonnay. Mind – blown. If you have the opportunity, I highly suggest wine festivals like The Chardonnay Symposium or Paso Wine Fest. It will give you the chance to try various wines side by side and speak to winemakers and tasting room staff and hear their take on MLF.

As for Chardonnay, the pendulum has swung in the opposite direction in favor of non-buttery Chardonnays. But still, California Chardonnay is crafted in a range of styles. Some of those early, classically-styled butter bombs still exist and are still quite popular, all in thanks to malolactic fermentation!

Heat Things up or Keep it Cool with your Syrah

How do YOU like your Syrah?

Syrah Grapes

You can buy a Gala apple from Chile, New Zealand, Mexico, the U.K. and the U.S. and each will taste pretty much the same. That’s the idea.

Not so with wine grapes. Fruits they may be, but where and how they grow (terroir) has a huge impact on grapes and the wine made from them , even within the same country or region. Sangiovese from the cool Tuscan coast, for example, offers wine that tastes of fresh red cherries; sangiovese from Montepulciano, a bit inland and warmer, tastes more like cherry cough drops. Splitting hairs? You be the judge. Get out in the field on a  Breakaway Tours wine tour, and let your senses guide you!

It’s mainly climate that affects the difference. Cool climates matter in ways warm climates don’t, and vice versa. That’s becoming clearer with each vintage, from many places around the globe, notably with the red wine grape syrah. It was a conversation with a friend that piqued my curiosity about this specific varietal and why the cool climate/warm climate syrah debate is so polarizing.

Cool-climate syrah (sometimes called shiraz) smells, tastes, even feels different as a wine than that from warmer vineyard areas. And wine tasters, once they put them side by side (in place or memory), might well prefer one to the other precisely for these differences.

Most of these differences are accounted for by how this grape ripens, a function of climate if ever there was one. Four processes occur simultaneously as red grapes ripen, but each not always at the same pace.

Ripening Graph

Sugar accumulates in the grapes; acidity lowers; pigments and other phenolic matter (the stuff that floats in the juice and makes red wine red) thicken and darken; tannins mature and soften. Winemakers, in concert with vineyard workers, aim to have these four processes synchronize through the summer and reach their peaks together at harvest time.

In warm climates, however, quickly rising sugar levels (and concomitant falling acidity) often outpace the other two processes and a winemaker simply must pick the grapes, though they be phenolically immature, else the resulting wine be overly high in alcohol and dull from low acidity.

Cool climates, on the other hand, may on occasion be too cool, and these processes won’t team well together or sometimes one or another just never reaches the finish line, rendering a wine out of balance.

That explains any vineyard’s most sought-after descriptor: warm days and cool nights — warm days to enrich and mature the grapes; cool nights to retain acidity and maintain an even pace, like a conductor waving his baton.

Syrah used to be raised in warm-climate vineyards only, the thinking being that this specific grape required a generosity of climate.  But not only do grapes mature over time, so do vineyard and winemaking practices. Helped along by global warming (getting our science on here, folks) , winemakers learned how to extract even more from syrah than ever before. The result was syrah wine high in alcohol, port-like, with fruit cooked in flavor and of lackluster acidity.

However, many of those same vineyard and winemaking skills, put to work in cool-climate vineyards and wineries, brought forth wines that were coated in other colors. The French in the northern Rhone had enjoyed these sorts of syrah for eons, but the rest of the world has been leaning toward them only of late.

Outside of our more local California offerings, syrahs arrive from Chile and Washington state now, both rather spectacularly, and from cooler pockets of our West Coast, some Australian vineyards, even New Zealand and Argentina.

Here in California, in the Bien Nacido area of Santa Barbara County, boasts a specific climate quote suited to the more cool climate syrah. Climates have been called ‘pinot noir cool’ in the summer. Winemakers can leave the grapes to hang until late October. This late harvest time has become the norm in this region.

Qupe Vineyards

Take Qupe Vineyards Syrah,  a good example of cool-climate growing — ebullient, energetic fruit with low alcohol and tangy acidity — it illustrates the aging capability that such wines have over many warm-climate syrah, with notable vintages dating to the 1991 vintage.

Here’s something awesome – you can experience the difference between cool- and warm-climate syrah if you can get your hands on a pair of Andrew Murray Vineyards syrahs and taste them side by side. The 2010 syrah, Watch Hill Vineyard ($30), comes from a cool pocket in the Santa Ynez Valley of the south Central Coast of California. It’s “refreshing,” with aromas and flavors of “bright red fruits (such as) cherries, raspberries, currants and cranberries,” according to Murray. He fashioned his 2009 syrah, Terra Bella Vineyard ($36), from vineyards in Paso Robles, Calif., to showcase “warm days and cool Paso Robles nights” as he makes “the darkest wine in the cellar … (from) Australian shiraz-style grapes with profound hedonistic flavor.”

So, whatever your preference – Warm or Cool, grab a bottle of Central Coast Syrah today and reflect on the amazing diversity of this varietal. Better yet, let Breakaway Tours introduce you to the wines where they are made. Give us a call today.

Below are some local recommendations for amazing Syrah. Cheers!

Be Cool

2011 Odonata Wines Coastview Syrah, Monterey County / $32

2012 Sinor-Lavallee Bassi Vineyard Syrah, Central Coast / $28

2013 Melville Estate Syrah, Santa Rits Hills, Santa Barbara County/ $32

2011 Qupe Sawyer Lindquist Valley Syrah, Edna Valley / $35

 

Keep Warm

2002 TH Estate Wines The Hedge, Paso Robles/ $60

2013 Calcareous Estate Syrah /$49

2007 Stanger Library Reserve Syrah / $48

2014 Wild Coyote Adelaida District Syrah / $25

Using All Your Senses: The 5 S’s of Tasting Wine Like a Pro

People have been tasting wine for thousands of years.

People have been making money as wine tasters for hundreds of years. Sounds like an awesome gig, huh? What do they know that you don’t?

When it comes to tasting wine and understanding how to evaluate a wine for its qualities and note its faults, by the time you are finished reading this page, not too much. Of course they will have a greater understanding on the history of the wine, the grape, the appellation the wine came from, as well as the chemistry behind things, but knowing those types of interesting information are not going to make you a better taster. Reading this page, and tasting wine again, and again are going to turn you into a better taster.

Remember, wine tasting, wine drinking, or evaluating wine are related, but they are different skill sets. Tasting wine is more for education to help you understand the wine and let you know if you like the wine, or not. Evaluating wine is for a deeper, more critical look at the wine, or wines in question. Evaluating wine is often done in peer groups letting you know how a wine, or group of wine compares to other wines in the same peer group. Drinking wine is for pleasure. Hopefully, you will be be spending a lot more time drinking wine than evaluating or tasting wine. The best wines in the world are meant to be enjoyed with friends and family over a meal. Or with me. You can absolutely enjoy them with me.

The problem most people have with wine is “oenophobia,” a fear of wine. The fear comes from the a variety of factors starting with unfamiliarity with wine and how to talk about wine and explain what you’re tasting. This dictionary of wine terms will help you with that: ABC of Wine, A Glossary of Important Wine Terms.

The first step in understanding how to taste is wine is get over your fear. There is no right or wrong in your taste. You are always going to like what you like because you like it. Do not pay attention to the geek at the winery next to you, with his fancy vocabulary. He may taste a lot more wine than you do, but he cannot decide what wine is best for your palate, only you can. Sadly, too many people make wine overly complicated. Wine is a unique beverage and it’s complexity is why many of us find it so fascinating, but at the end of the day….wine is meant to be enjoyed. If you’re enjoying the wine, you’re doing it right.

For now, let’s cover the basics of how to taste wine. To be a good wine tasters, all you need are your normal senses, sight, smell, taste and touch. With a little practice, you’ll see how easy it is to taste like a pro!

See

Just like food, your initial taste a wine starts with your eyes. The color of a wine can tell you a lot about the wine. One helpful hint is, when looking at a wine, hold out the glass and tilt it a bit. Try to hold the wine over a white surface like a white table cloth, plain white plate, napkin or other blank surface. At this point, you need to notice the depth of color from the rim to the center of the glass. To fully understand the ramifications of the color, in this case, it helps to have a minor understanding of how a wine should look for its grape varietal, age and growing season. For now, we are going to focus on Bordeaux wine, which is most often a blend dominated by either Cabernet Sauvignon or Merlot. For a young Bordeaux wine, the wine should be dark, displaying a depth of color from the rim to the center of the glass. The color can feature purple or dark blue, often shiny accents. Deeper and richer colors let the taster know this is a concentrated wine. For my palate, concentration and depth of flavor is a good thing. Young wines that lack good color are going to be lighter less ripe and more acidic in style. That is natural for wines made from Pinot Noir. But for young wines produced using Bordeaux varieties, you want to see a good, rich, deep color. The depth of color is also a good, beginning indicator of a wines style. An inky, dark hued Bordeaux is probably going to be intense, mouth filling lower in acid and long. Young Bordeaux or young Bordeaux styled wines with light colors are going to be lighter in flavor, with more red fruits than black and brighter in acidity.

Swirl

Next in your visual evaluation of the wine is the legs or tears on the side of the glass. You do this by swirling the wine in your glass and observing the ‘legs’ or ‘tears’ that remain after the wine settles.

The size of the tears or legs and the length of time they remain in the glass give a glimpse into the wines potential alcohol level and sweetness, as well as the viscosity of the wine. Thin legs that dissipate quickly are usually found in lighter, less concentrated wines. While fatter, or should I say more athletic legs that remain on the glass foretell of a rich, concentrated wine with lots of fruit, sweetness and length. Again, it’s important to note, the legs and tears of wine are related to the grape variety and the country the wine was made in. For Bordeaux styled wines, we want large tears that stay in the glass. Legs and tears will let you know a little about the alcoholic content and level of sweetness in the wine, they are not an indicator that you will like the wine, or not.

Swirling also helps open the wine up. Think of it like decanting a wine inside your glass. Swirling introduces Oxygen and helps mellow tannins, while accessing aromas and flavors.

Smell

Smell

It’s said that as much as 85% of taste is derived from your sense of smell. But you cannot smell the wine without first swirling your glass gently. If you’re a beginner, to avoid smelling the wine once its drenched your clothes, swirl the glass, but keep the stem of the glass firmly planted on the table. You will not spill the wine if you keep the glass anchored to the table. The action of swirling your glass allows oxygen to enter into the wine, which allows the wine to release its scents into the air while coating the glass at the same time.

Aroma Wheel

After swirling your wine, you can use whatever technique that works best for you, when nosing the wines aromatics. However, one little trick that could help is, keep your mouth slightly open when inhaling and exhaling the scents from the wine. That little secret will allow you to discern more aromatic complexities in your wine. Next, do not simply inhale the aromas. Sniff them, more than once. You will inhale more of the wines aromatics using that technique. But at the end of the day, there is no right or wrong way to nose a wine. Use what works for you. Some tasters inhale deeply, others take small, short sniffs, while others practice a combination of both techniques. Find the technique that works best for you. To help understand the aromas that are correct for the grape varietal characteristics of the wine, please see our page on the Davis Wine Aroma Wheel

Generally speaking, if a wine smells good, meaning there are no off odors such as scents of wet dogs, old news papers, mold, vinegar or generally unclean scents, the wine is sound. The next step is to note how complex the wine smells and what scents make up its complex, aromatic profile. The key to being a good wine taster is understanding that we all have different levels of olfactory capabilities. Some people are going to be more sensitive overall than others. Select tasters will also sense some, specific fragrances better than others. Sense memory, or perhaps it should be scents memory” is the key here. Most of the scents found in wine are common to us. The lack of fear in trying to recall, recognize and communicate our sensations is all that is required here. It’s important to note that wines and the grapes they are made from are quite complex and that once your fear of sharing what you smell and taste subsides, wine will no longer simply smell like red wine or white wine. You’ll find a vast array of scents and flavors are present in your wine. Again, please refer to the Davis Aroma Wheel to get you started. It’s a great tool that will help you be a better wine taster.

Noting what you smell in a wine can tell you a lot about the wine and its potential character. For example, when examining wines from Bordeaux varietals, as well as some Rhone wines, the scents of dark fruit like blackberries and plum tell the taster the wine is made from ripe berries, The darker the fruits, the riper the wine and the higher level of sugar and alcohol. The scents of blueberries are the sign of an even riper wine. Jam flavors or scents in a wine can offer a sought after complexity in the right amount. Too much jammyness and the wine could be over ripe and too high in alcohol. Prune and raisin scents are more often caused by over ripe fruit, which is usually lacking in freshness. When looking at a wine, when you encounter cherries, raspberries or other red berries, that is often the sign of fruit that did not achieve full, phenolic ripeness. Those wines will be brighter in their palate profile and higher in acid as well. A light, balanced sense of oak is to be expected in young wines. This is reflected by odors of vanilla, coffee or toast aromas. But when those smells become the dominant characteristic in a wine, it is a potential sign that the wine will be oaky later in life as well. Regardless of the wine being white or red, remember, the fruit needs to smell clean and fresh. While earth and other mineral odors or sensations are a sought after complexity in wine, dirt in the fruit is not.

Part of being a good wine taster is also being able to recognize flaws in wine, especially corked wines. The biggest fault in a wine that a wine taster needs to be able to identify takes place due to TCA, which causes a wine to smell like a wet dog, or old, wet newspapers.

So far, we have dealt with primary scents in young wine as well as faults in wine, which can be found in young or old wine. Older, mature wines also need to retain a freshness to their aromatic profile. But when wines age and mature, they exchange their primary fruit aroma for more complex, secondary scents. In red wine, smells of earth, truffle, tobacco, spice, cigar box and forest floor and common aromas. White wines develop more notes of honey, flowers, spice, butter, popcorn, caramel and minerals with time.

Sip

Now that you have a good understanding of how to look at a wine, and smell a wine, all that’s left is to taste a wine. Right? Basically, yes. Note I said basically, because while your personal like or dislike of the wine is all that counts, understanding how to look for a few quality indicators will help you with being a better wine taster. More important than quality indicators is understanding why you like a certain wine, or not. Remember, there is no right or wrong when it comes to personal taste. The Davis Aroma Wine Wheel is going to help you find the aromas and scents you were thinking of, but could not find the words for. Our wine glossary gives you the language you might be seeking to help express what you are tasting and feeling in the wine on your palate.

Finally, we are at the good part in learning how to taste wine. We are actually tasting the wine! There are three, easy, secret tips on learning how to taste wine. Tasting a wine involves more than just your sense of taste, which focuses on the primary sensations of sweet, salt, bitter, sour and Umami, which are experienced on the top of your tongue through your taste-buds, there is also the texture of the wine and the length of the experience that you need to pay attention to. Remember, you are going to become a better wine taster the more you taste. You would not be reading this page, at least not this far into the page if you were not interested in learning how to taste wine. So go ahead, pour a glass of wine and let’s move to final and most fun part of this article.

Sip

Like I mentioned earlier, wine is for drinking, right? Wine tasting tip number 1, decanting wines. Young wines are almost always better with decanting. Decanting in advance allows the wine to breathe, which means the wine is going to soften in texture and develop more complex aromas in the glass. Decanting coupled with correct temperatures will improve your tasting experience with young wines. Your wine tasting tip #2 is, taste wines at the right temperature and try to always taste wine with a decent wine glass. For temperatures, red wine likes to be served at cooler temperatures. 60 to 65 degrees is about right. When red wines become too warm, the become flabby, lacking freshness and a lively, refreshing quality. White wines should be served 55 to 60 degrees. White wines become much less interesting as they warm in the glass. As for glasses, there are more makers of wine glasses today than I can count. I use Riedel. Schott and Zalto are quality producers. There are countless stemware manufactures to chose from. This is only a short list.

When buying glasses, it’s much easier than you think to decide on what you want, even considering the plethora of glasses available in the market place. Buy glasses that are clear. You must be able to see the wine. Avoid cut or colored glass. Buy glasses with bowls large enough to allow for a decent pour, yet not spill when being swirled. Glasses with stems are better for tasting. I know they do not go in the dishwasher. But the stems allow you to avoid fingerprints so you can see the wine, and they keep the wine at a lower temperature, as you are not handling the bowl while tasting. Reasonably thin lips on the glass allow the wine to fall more gracefully on your palate. The glass should be wider at the bottom than it is at the top to allow for ease in swirling, which helps develop in the wines aromatic complexities.

Some tasters find the perfumed aspect of a wine to be the most interesting. Others seek the experience of the wine on the palate. Count me in as a member of the second group. I like smelling a wine. I love felling the texture and reveling in the flavor of wine on my palate. There is no right or right. It’s a personal choice.

Keep in mind, there is a big difference between tasting a wine and drinking wine. Tasting is more like giving a wine its final exam. When tasting wine, you asses the wines balance, structure, palate feel, level of sweetness, acidity, complexity and length of the finish.

This is done by tasting the wine. Wine tasting tip #3, tasting wine is quite simple. Take a reasonable sip of wine into your mouth. It’s important that you place enough wine in your mouth the obtain the full flavor profile and textural sensations. If you take too small of a sip, you’ll miss some of much of the impact the wine has to offer. Next, slightly open your lips and inhale some air. At that point, gently chew on the wine for a bit. Slosh the wine around your mouth if you like. When tasting several wines, feel free to spit into a bucket, if one has been provided. Else, take a small swallow and enjoy. Notice all the sensations taking place in your mouth and on your palate. Did the wine feel good when it landed on your palate? Was the wine smooth, silky, velvet like and lush in texture? Or was the wine rough, dusty or dry? Was the wine light, concentrated and full bodied? Full bodied refers to the level of alcohol in the wine, which is often felt on the palate due to the amount of glycerin in the wine. Was the wine dense and did it seem concentrated, or was it light, or shallow? Was the wine hot, which is a sign of being unbalanced due to a high level of alcohol?

What did the wine taste and feel like initially? This is known as the attack. How was the fruit, was it fresh? Fresh means lively on your palate. The freshness comes from acidity. Was the wine sweet, bitter, spicy or sour? Was the wine tart or sour, which can be from under ripe fruits or too much acid? Or was the wine sweet and balanced, the sign of a quality wine. Balance refers to the all the main elements in the wine not overshadowing each other, fruit, acid and tannin. Using the same process as we practiced with smelling the wine, was the fruit dark or red in character? Were there signs on under ripe flavors?

Those characteristics and traits are all important qualities that every great wine shares. Lastly, the length and persistence of the finish. The longer the good, enjoyable flavors remain in your mouth, the better the wine. Did the wine taste and feel good from start, (the attack) to the finish? Was the wine complex? Complex means that there were multiple flavors and sensations at once. More is often better when it comes to wine. However, more does not mean too much. The average wine delivers a finish that is often not longer than 5 to 10 seconds. Very good wines last in your mouth for 20 to 30 seconds. The world’s best wines remain on your palate for up to 1 minute, or even longer!

Savor

Now that you have thoroughly examined the wine, ask yourself, do you want to drink it? Does each sip make you want another taste? Do you want to buy the wine? Do you want your friends to buy the wine? Does tasting or even better, does drinking this wine make you want to know more about wine? Those are some of the key questions you should ask yourself to determine how much you liked the wine.

Tasting wine and drinking wine are passions many people all over the world enjoy. Using the advice in this article will help you better understand what is in your glass and why you liked a wine, or not. If you follow some or all of these steps, you will become a better wine taster.

One last tip, remembering the wines you tasted if why you liked them or not is going to help you become not only a better wine taster, but a wine better wine buyer as well! Write a few comments down to help you remember. Take pictures of the labels from the wines you really liked, or didn’t and add a comment. Sooner than later, you will be surprised how much more comfortable you have become, now that you are a better wine taster.

Give the Gift of Wine!

The coolest gift you could have been given as a child isn’t that Lego set you played with for a few weeks before losing all the pieces, or that t-shirt you wore until there were holes in it, but a bottle of wine whose vintage – year of origin –  matches the year of your birth and is meant to be opened the day you reach twenty-one. It’s a gift many of us not only would have loved to have received but now in our adult state would also love to give – this gift also works beautifully for wedding anniversaries. But not every wine is meant to last until a child’s twenty-first birthday or a couple’s twenty-fifth anniversary. It’s a unique gift that takes a little bit of guidance to pull off, but if you do, it will be a gift the receiver never forgets.

The second rule is that the bottle needs to be age-worthy in the first place. Most wine on the market is not meant to be aged — it’s intended for immediate consumption — but the good news is that

Give the Gift of Wine

it’s pretty easy to find an age-worthy wine if you stick to these general guidelines: spend over $40 on the bottle and look for a Bordeaux, Rioja, Burgundy, Barolo,  or a big Cab Sauv. Sure there are other wines you could grab, like a high-end Argentinian Malbec or a yummy Super Tuscan, but the ones initially named are your surest bet for selecting a great wine that will be stunning when it’s opened twenty-ish years down the road. If you need guidance, I recommend visiting a local wine shop. My current favorite is The Station in San Luis Obispo. Ask for Jenna, the in-house wine guru. She’s like a matchmaker for wine.

Ring in 2017 with Sparkling Wine!

Sparkling Wine New Year!

New Year’s Eve is finally here and we’ve got your how-to guide to decoding the various varieties of sparkling wine, sure to be on hand however you chose to ring in 2017!

While Champagne, France is best known for its production of the world’s most famous fermented libation, Italy and Spain offer delicious (and less expensive) alternatives with their respective prosecco and cava.

But what’s the difference between these three sparkling wines?

Sparkling Lineup

The major difference is in the process of fermentation (the “bubble making process”). Champagne goes through a second fermentation in a sealed bottle. For prosecco and cava, the second fermentation is done in a large vat, also known as the Charmat method. The three wines are also made from different grape varietals: Champagne from chardonnay, pinot noir and pinot meunier grapes; cava from macabeo, parellada and xarel-lo grapes and prosecco from glera grapes.

Each wine has different amounts of fizz, either frizzante or spumante. The easiest way to determine how much fizz your bubbly will have is to simply compare the corks. If the cork has a string attached to it, you’ll have light fizz (frizzante) and if you notice a wire – traditional for Champagne – then you’ll have heavy fizz (spumante).

And in general as far as taste, Champagne is richer and more complex, while cava and prosecco are lighter and slightly fruitier.

Cheers!

Now that the science is out of the way, this New Year’s enjoy a pairing of a Champagne, prosecco and cava with a simple dish that is sure to add sizzle to your sparkle.

It is said that “Champagne goes with everything.” Perhaps that is because this sparkling wine boasts notes of citrus, apple and pear balanced with crisp acidity and a soft and creamy mouth feel are a perfect pairing for cheeses, delicate fish and foul alike. One of our favorite festive pairings with Champagne is oysters. Oysters are briny, delicate and salty, complementing the rich flavor of white currant in Billecart-Salmon Brut Reserve ($50). Comprised of all three Champagne grapes, this bottle is worth the price as it is from one of France’s oldest Champagne-making houses.

Italy does so many things right when it comes to food and drink, and their Prosecco and cured meats are no exception. While figgy pudding may not have made it onto your holiday menus, fresh figs and prosciutto make an easy and delicious appetizer to execute and serve at New Year’s Eve parties. Choose the subtly sweet Prosciutto di San Daniele that hails from northern Italy, and pair it with Nino Franco Prosecco di Valdobbiadene Rustico ($15). This classic, off-dry sparkling wine has notes of tropical fruit and a bone-dry finish.

Spanish Cava is growing steadily in popularity. Llopart “Leopardi” Cava Brut Rosè Reserva 2008 ($15) from the Catalonia region is made from the grapes of Mouvedre and Garnacha. This cava is a great match with a cheese course. This pink sparkling wine offers a wonderful bouquet of cranberry and wild red fruits underscored with lovely minerality. Choose a trio of cheeses from each of these countries – garrotxa (a semi-firm goat milk cheese from Spain), a hearty hunk of aged parmesan (hard cow milk cheese from Italy) with a drizzle of ten-year balsamic vinegar and a creamy brie (cow milk cheese from France).

Cookies and Wine: Perfect Holiday Pairings!

Want to add the perfect sip of wine to your Holiday cookie ritual? Breakaway Tours has got you covered!

Butter Cookies and Chardonnay

The buttery cookie pairs well with the smooth oak and vanilla in the Chardonnay. It’s a deliciously rich pair!

Chocolate Chip  and Cabernet Sauvignon

America’s favorite Red and Americas favorite Cookie. Use a dark chocolate chip to draw out the deep flavors in this Bordeaux bottle.

Gingerbread Cookies and Dry Riesling

The slightly sweet and crisp Dry Riesling balances nicely with the spice in the gingerbread.

Oatmeal Raisin and Syrah

The savory, salty oatmeal compliments the big fruit in the Syrah.

Peanut Butter and Port

This combo is as close to an adult PB&J as you can get! The roasted salt in the Peanut Butter and the sweet, deep, dessert wine are made for each other.

Shortbread  and Champagne

This classic British cookie is a perfect fit for classic French bubbly!

Soft Molasses Cookies and Pinot Noir

This rich and chewy cookie goes well with the bright acidity and berry flavors in the Pinot Noir.

Sugar Cookies and Prosecco

The bright, crisp effervescence of this sparkling wine balance the sugar and butter in this Holiday staple.

Thumbprint Cookies and Merlot

The jam in these Cookies is echoed in this smoothest of Reds.

Oreo and Malbec

Ok, so Oreo’s don’t make it onto many Holiday Cookie lists, but who doesn’t love an Oreo? The rich earthiness of this South American varietal keeps up with that big chocolate crunch.

A cookie and wine party sounds like the perfect gathering for kids and adults alike (with sparkling cider for the kiddos, of course!) Let us know what your favorite combo is!