wine tasting

Member Inquiry No. 14

“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 »

Member Inquiry No. 13

“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 »

Member Inquiry No. 12

“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 »

Member Inquiry No. 11

“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 »

Member Inquiry No. 2

“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 »

Member Inquiry No. 6

“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 »

International Pinot Noir Celebration

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

Floral wines have the flavors and aromas that is similar to fresh and fragrant flowers such as roses, lilac, jasmine, and many more.

Flinty

Wines that are flinty tend to have a mineral flavor. This type of wines are usually high in acidity.

Fleshy

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.