“Paul: You keep using “bouquet” and “aroma” at different times in your wine descriptions, and sometimes you use both terms for the same wine. I must assume there is a difference. What is the difference?” – H.S. San Jose; CA You assumed right! There is a difference. Both terms pertain to the smell or the… read more »
“Dear Paul & Rosemarie, I know that to fully appreciate a wine it must be served at the proper temperature. What are the temperatures for the various types of wine, and how can you tell when the bottle has reached that temperature? They say that reds should be served at room temperature, but in California… read more »
“Paul, I joined the club recently. I joined because my knowledge of import wines is zero, and I would like to learn more. How do I identify a Burgundy from a Bordeaux? The label does not always say so. Friends will hand me a glass and tell me what it is. I look at their… read more »
“Paul, you refer to varietal character in your descriptions of the wines you feature. I am having difficulty identifying what you are talking about.. I can follow the other parts of your description usually. What is varietal character, and how can I identify it?” – S.O.; San Diego Varietal character is the organoleptic “character”… read more »
“Paul, I am amazed at the consistency of quality in the wines you send me. Yes, there is an occasional bottle I do not agree with you on, but by and large, you surprise me every time. How do you select your wines?” – J.L.H.; San Diego Thanks for the concurrence. I amaze myself sometimes! It has… read more »
“Paul, I have been trying some of the ‘gold medal’ wines my local wine shop has been featuring. I am impressed with some, but disappointed with a larger number. Should they not all be good? What has been your experience?” – J.Y.; San Diego Yes, they should all be good. But, there are some circumstances… read more »
The Oregon winemakers did it again! A great event. Their second annual International Pinot Noir Celebration (Aug. 1988) was a smash hit. Held on the campus of Linfield College in McMinville, Oregon; the congregation was composed of winemakers, trade and press personalities, and serious wine enthusiasts (about 500 total). There were several sessions of intensive… read more »
Floral wines have the flavors and aromas that is similar to fresh and fragrant flowers such as roses, lilac, jasmine, and many more.
Wines that are flinty tend to have a mineral flavor. This type of wines are usually high in acidity.
Fleshy wines are described as velvety, meaty, or beefy. It signifies that the wine has a lot of alcohol, body, and extract, and usually a high levels of glycerin.