http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/ Experiential wine education and real conversation over a virtual glass of wine Fri, 16 May 2008 03:43:02 +0000 http://wordpress.org/?v=2.3.3 http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-2167 Swirling Notions » Blending a Bordeaux Tue, 22 Apr 2008 21:56:11 +0000 http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-2167 [...] in how barrels will affect each of the components. What type of oak, and with how much of a toast, should each of them be aged in? How long? And what about the final [...] […] in how barrels will affect each of the components. What type of oak, and with how much of a toast, should each of them be aged in? How long? And what about the final […]

]]> http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-1933 Swirling Notions » Pairing Primer Part II: Three Ways With Chardonnay Fri, 14 Mar 2008 21:50:18 +0000 http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-1933 [...] have toasty notes from being aged in oak and a smooth, butterscotch mouthfeel and flavor from malolactic fermentation. These bad boys are bold, and are best enjoyed on their own or with a fairly blank canvas of [...] […] have toasty notes from being aged in oak and a smooth, butterscotch mouthfeel and flavor from malolactic fermentation. These bad boys are bold, and are best enjoyed on their own or with a fairly blank canvas of […]

]]> http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-1079 Swirling Notions » Winter Whites Tue, 11 Dec 2007 23:30:24 +0000 http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-1079 [...] valley floors) and the character of the finished wine. In the cellar, the winemaker can control the amount of toast and the degree of malolactic fermentation, resulting in varying degrees of vanilla and [...] […] valley floors) and the character of the finished wine. In the cellar, the winemaker can control the amount of toast and the degree of malolactic fermentation, resulting in varying degrees of vanilla and […]

]]> http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-626 A Harvest Tank Tasting « Swirling Notions Wed, 10 Oct 2007 03:26:40 +0000 http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-626 [...] of stainless steel tanks. Inside each, freshly pressed wine was bubbling and churning as it ferments the sugars in the grape juice into alcohol. All in all, the process takes about 6–7 days for a red, so there’s a lot of pumping [...] […] of stainless steel tanks. Inside each, freshly pressed wine was bubbling and churning as it ferments the sugars in the grape juice into alcohol. All in all, the process takes about 6–7 days for a red, so there’s a lot of pumping […]

]]> http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-625 lia Tue, 03 Jul 2007 22:46:20 +0000 http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-625 I'm so glad Foodette! Welcome, and let me know how it goes! I’m so glad Foodette! Welcome, and let me know how it goes!

]]> http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-624 foodette Tue, 03 Jul 2007 21:19:48 +0000 http://swirlingnotions.com/2007/07/03/three-ways-to-impress-a-sommelier/#comment-624 Thank you for this post. I am new to wine drinking, and feel like I never really know what to say when describing wine. This was very informative and helpful. I can't wait to try this out on someone! Thank you for this post. I am new to wine drinking, and feel like I never really know what to say when describing wine. This was very informative and helpful. I can’t wait to try this out on someone!

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