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.
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 – this still displays the classic Nebbiolo high acid/high tannin that you’d 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.
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 – this is really pure Sangiovese with archetypal black cherry, dried herbs, and subtle earthy/liquorice notes. (BEST VALUE)
• How to taste
• Understand about the different function of taste
• How to judge the fundamental tastes in wine
• Develop you palate
• Not a comprehensive “how to” 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 – maybe next time
What is taste? (in terms of wine wasting)
Test – apple and cinnamon
Citric - tangerine
Malic – granny smith
Tartaric – cream of tartare
Lactic – kefir drink
How to taste acid in wine.
Same wine test
1 bottle of Riesling – dry and sweetened
1 bottle of red with added sugar
2 degree of sweetness
“chemesthesis”, “somatosensation”, or “trigeminal sense
How to taste (feel) tannin in wine
Soft and hard tannins
Taste – stewed tea
Taste - apple skin
Alcohol heat vs spice heat in wine
What is flavour?
How to smell?
9 smells can you guess them?
3 wines – can you match the smells to each wine?
Torrontes/chenin/soave – rose, peach, lemon
Shiraz/suprer tuscan/chianti – black pepper, plum, chocolate
Sweet - vanilla, coconut, pineapple
Current 6 % sugar
Doctored 15-20? Add 15g of double sugar syrup
Up to 15.5 % add 15ml grappa to the wine to make it 15.5