What's a WineWonk?

Wine Blogs by Wonk

Footer

Recent Blogs

Footer

Wine Articles by Blog

Footer
Write about Wine. Read about Life. WineWonks, the Wine Blog Community.

Rubric Blended Red from Blackstone

Date: Sun, Feb 28, 2010

DescriptionName: Rubric Blended Red Wine Color: Red  Grape(s): 59% Cabernet Sauvignon 10% Merlot 8% Petit Verdot 8% Syrah 7% Cabernet Franc 6% Petite Sirah 2% Tannat  Appellation: Sonoma County California Maker: Blackstone  Vintage: 2006 Cost: $20.00 Comments: Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds . Sauce: Au jus, savory, tomato,

Read Full Wine Blog Post

Pinot Noir from Blackstone

Date: Sun, Feb 28, 2010

DescriptionName: Pinot Noir, Reserve Color: Red  Grape(s): 78% Pinot Noir 14% Syrah 6% Petite Sirah  Appellation: Sonoma County California Maker: Blackstone  Vintage: 2007 Cost: $18.00 Comments: Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl. Sauce: Au jus, white, savory, herb Cheese: Soft or hard goat cheese, medium cow

Read Full Wine Blog Post

Pinot Noir from David Bruce

Date: Sun, Feb 28, 2010

DescriptionName: David Bruce Pinot Noir Color: Red  Grape(s): Pinot Noir  Appellation: Sonoma Coast California Maker: David Bruce  Vintage: 2006 Cost: $42.00 Comments: Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl. Sauce: Au jus, white, savory, herb Cheese: Soft or hard goat cheese, medium cow and sheep cheese Other: 

Read Full Wine Blog Post

Chianti Classico from Ruffino

Date: Thu, Feb 25, 2010

DescriptionName:Riserva Ducale Oro Chianti Classico
Color:Red
Grape(s):A minimum of 80% Sangiovese plus Cabernet and Merlot.
Appellation:Chianti Classico
Maker:Ruffino
Vintage:2006
Cost:$35.00
Comments: Be sure to get the Oro with the gold foil label

Food Pairings
Meats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese, hard cow and sheep cheese
Other:
Taste ProfileNotes:Aromas of cherry, plum and violet followed by aromas of tobacco, chocolate, cinnamon and black pepper. Tastes of full-bodied fruit with tannins that are elegant and balanced to the acidity. The finish is characterized by pleasant sensations of sweet tobacco and shows powerful notes of plums and more light aromas of clove.
Quick Classification:Dry Red

Read Full Wine Blog Post

Monterey County Pinot Noir from Chalone

Date: Thu, Feb 25, 2010

DescriptionName:Chalone Pinot Noir
Color:Red
Grape(s):Pinot Noir
Appellation:Monterey County California
Maker:Chalone Vineyards
Vintage:2008
Cost:$15.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl.
Sauce: Au jus, white, savory, herb
Cheese: Soft or hard goat cheese, medium cow and sheep cheese
Other: Mushrooms

Taste ProfileNotes:The wine is full-bodied with rich aromas of tart black cherries and hints of both clove and nutmeg followed by a finish that is clean and elegant. Much more intense and full bodied than its kin grown farther north.
Quick Classification:Soft Red

Read Full Wine Blog Post

Nine Points Cabernet Sauvignon from Stags' Leap

Date: Wed, Feb 24, 2010

DescriptionName:Nine Points Cabernet Sauvignon
Color:Red
Grape(s):86% Cabernet Sauvignon, 10% Merlot, 3% Cabernet Franc, 1% Malbec
Appellation:Napa Valley
Maker:Stags' Leap
Vintage:2006
Cost:$32.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese, hard cow and sheep cheese
Other: Chocolate

Taste ProfileNotes:Intense ruby in color, this lovely Cabernet Sauvignon offers aromatics of ripe cherries and berries with subtle backnotes of violets on the nose. Flavors of saturated black cherries, plums and cassis are the introduction to this intense yet balanced wine, as notes of spice, roasted coffee and dark chocolate intermingle with supple tannins for a broad, lasting finish.
Quick Classification:Soft Red

Read Full Wine Blog Post

Unless I'm Thirsty

Date: Wed, Feb 24, 2010

I only drink champagne when I'm happy, and when I'm sad. Sometimes I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty.

~Lily Bollinger


Read Full Wine Blog Post

Palate Progression

Date: Tue, Feb 23, 2010

You’ve probably heard some food or drink described as being an “acquired taste”, implying that the average person would not appreciate the flavor. This is another way of describing what is called palate progression or maturing of the palate. As it pertains to wine, this means the progression from liking only sweet, white wines to being able to appreciate a complex, tannic red wine. The good news is that this is not something you have to work at, for most people it’s a natural progression that happens gradually and without their notice. When you drink wine, your palate encounters four sensations that contribute to the flavor of the wine: sweetness, body, tartness and astringency.

Sweetness : Sweet is the opposite of dry, that is a sweet wine is called sweet and a wine that is not sweet is called dry. We typically assume that sweetness is cause by the presence of sugar, however what I like to call apparent sweetness can also be caused by excessive fruitiness. Even though the two sensations are very different; sweetness being noticeable on the tip of the tongue and fruit coming mostly from smell, both can be perceived as sweet.

Body: Body is our perception of what is called a wine’s weight in the mouth. Wines are described on the one extreme as light, implying little or no feeling of body or weight in the mouth, and on the other extreme as full bodied, implying a significant feeling of body or weight. Note that body is a feeling, involving the sense of touch, rather than a taste. Body is mostly correlated with alcohol content, the higher the alcohol content the greater the sensation of weight or body.

Tartness: Tartness is caused by the acid content of the wine. Sometimes perceived as crispness, a wine’s acidity must be properly balanced; too much acidity and the wine tastes too tart; too little and the wine tastings heavy and uninteresting. Like body, acidity is more felt in the mouth than actually tasted, but it is critical to the overall sensation of how a wine tastes.

Astringency: Astringency is a puckering, dehydrated sensation that we get from some young red wines. This sensation is caused by something called tannins, which occur naturally in grape skins and seeds. Wine with an abundance of tannins is called tannic. In wine terminology, the opposite of tannic is soft. Because red wines are left in contact with the skin and seeds during fermentation, red wines are more tannic than white wines. Grape varieties vary in the amount of tannins they contain. As a rule the more fruity tasting grape varieties have the fewest tannins. For example Beaujolais Nouveau, made from the Gamay grape, is very low in tannins, while Cabernet Sauvignon has more tannins than most other wine grape varieties.

Using these four sensations I’ve described seven stages of palate progression. A wine drinker’s taste will generally progress through these stages as follows.

  • Sweet, light body white wines (sweet white)
  • Crisp, fruity, light body white wines (crisp white)
  • Drier, crisp, medium body white wines (drier white)
  • Fruity, soft, medium body red wines (fruity red)
  • Soft, semi-dry, medium body red wines (soft red)
  • Dry, full body red wines with mild tannins (dry red)
  • Dry, full body red wines with pronounced tannins (big red)

The two words in parenthesis are the shorthand for these stages. Deciding which of these seven stages your palate is in can be useful. When asking a waiter or sommelier for a recommendation, it will be helpful to let them know the kind of wines you prefer. The little shorthand description above should be all they need to help you find something you’ll like.

If you always drink the same wine, your palate will not evolve. To experience the progression from sweet white, to big red wines, you must expose your palate to new taste sensations by trying different wines. As with most things, your palate will only improve with practice.

Read Full Wine Blog Post

Chateau de Nages Red Rhone Blend

Date: Tue, Feb 23, 2010

DescriptionName:Chateau de Nages Reserve Red Rhone Wine
Color:Red
Grape(s):70% Grenache 30% Syrah
Appellation:Costieres de Nimes Sourthern France
Maker:Chateau de Nages
Vintage:2008
Cost:$12.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, pork, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Hard goat cheese.
Other:

Taste ProfileNotes:Concentrated aromas of black berries, dried herbs and licorice, with ripe tannins and a peppery finish.
Quick Classification:Soft Red

Read Full Wine Blog Post

Cask Cabernet Sauvignon

Date: Tue, Feb 23, 2010

DescriptionName:Cask Cabernet Sauvignon
Color:Red
Grape(s):Cabernet Sauvignon
Appellation:Rutherford California
Maker:Rubicon Estate
Vintage:2003
Cost:$74.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese, hard cow and sheep cheese
Other: Chocolate

Taste ProfileNotes:Flavors of ripe, red cherries, plum, vanilla, cocoa, and toast. Intense, but with a pleasing, supple mouth feel.
Quick Classification:Big Red

Read Full Wine Blog Post

White Bordeaux from Mouton Cadet

Date: Mon, Feb 22, 2010

DescriptionName:Mouton Cadet White Bordeaux
Color:White
Grape(s):60% Sauvignon Blanc 30% semillon 10% Muscadelle
Appellation:Bordeaux France
Maker:Mouton Cadet (Baron Philippe de Rothschild)
Vintage:2007
Cost:$10.00
Comments: This is a lovely, crisp white blend that works with traditional white-wine foods as well as acidic salad dressings.

Food PairingsMeats & Seafood: Poached, raw, grilled, fried, baked or roasted fish, shell fish, fowl and game birds.
Sauce: Au jus, white, herb
Cheese: Soft goat cheese
Other: Most salad dressings, especially vinegar and citrus dressings.

Taste ProfileNotes:Aromas of fruit and white blossoms. Flavors of crisp fruit, white peach, hawthorn and box-tree.
Quick Classification:Crisp White

Read Full Wine Blog Post

Zinfandel from Amapola Creek

Date: Sat, Feb 20, 2010

DescriptionName: Amapola Creek Zinfandel
Color: Red
Grape(s): Zinfandel
Appellation: Sonoma Valley
Maker: Amapola Creek Cellars
Vintage: 2005
Cost: $55.00
Comments: Unfined and unfiltered

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn, chil
Cheese: Hard cow and sheep cheese
Other: Spicy foods and cuisines

Taste ProfileNotes: This Zinfandel offers abundant, concentrated aromas of pure ripe blackberry and black raspberry fruit laced with delightful varietal spice. Bright, rich and very complex on the palate, the wine shows lush wild berry fruit, supple textures, well-integrated oak toast and vanillin, with peppery hints amid the ripe tannins on a very long finish.
Quick Classification: Soft Red

Read Full Wine Blog Post

Pinot Noir from Estancia

Date: Fri, Feb 19, 2010

DescriptionName: Estancia Pinot Noir
Color: Red
Grape(s): Pinot Noir
Appellation: Monterey Country California
Maker: Estancia
Vintage: 2007
Cost: $15.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl.
Sauce: Au jus, white, savory, herb
Cheese: Soft or hard goat cheese, medium cow and sheep cheese
Other: Mushrooms

Taste ProfileNotes: Armoas of dark berries, black cherry, caramel, allspice, rose petals and hints of vanilla. Flavors of ripe blueberry, black cherry, plum and vanilla.
Quick Classification: Soft Red

Read Full Wine Blog Post

J. Vidal Fleury Muscat

Date: Wed, Feb 17, 2010

DescriptionName: Vidal Fleury Muscat
Color: White
Grape(s): Muscat
Appellation: Beaumes de Venise France
Maker: Vidal Fleury
Vintage: 2007
Cost: $15.00 - half bottle
Comments: Not as sweet as late harvest or ice style desert wines. Refreshingly sweet when served very cold.


Food PairingsMeats & Seafood: Poached, raw, grilled, fried, baked or roasted fish, crustacean shell fish andfowl.
Sauce: au jus, white, chili
Cheese: Hard cow and sheep cheese
Other: Deserts such as berries, custards,pastries and melons that are sweet,but less sweet than the wine.

Taste ProfileNotes: Aromas and flavours of apricot/peach and marmalade. A honeyed style of sweet wine with good acidity and terrific fragrance.
Quick Classification: Sweet White

Read Full Wine Blog Post


Friends of Winewonks



Wine Spectator Online

#1 Online Wine Store

Manage Your Cellar

PokerStars Bonus Code

PokerStars Marketing Code


Check out some More Wonks Blog Communities!

Whether you like Baseball Blogs, Basketball Blogs, Beer Blogs, Car Blogs, Football Blogs, Poker Blogs, Wine Blogs....there is a Wonks Community you will enjoy!

WineWonks.com is owned and operated by Dimat Enterprises.


More about Dimat
"Dimat" is a major Poker Book publisher, with a popular Poker Forum, which originated from the book Internet Texas Holdem, by Matthew Hilger. Internet Poker Rankings tracks the top online poker players. Poker Bonos Gratis was designed to bring Free Poker Gifts to the Spanish Speaking Market.