One quality separates a refined palate from an amateur: the ability to detect secondary and tertiary flavors in wine. A big reason why most professionals are able to pick out these subtle notes is because they are more familiar with the winemaking process than a layman who only occasionally imbibes. Unlike the primary flavors that…
Even seasoned collectors feel insecure about their palates once in awhile. For the longest time, my Achilles heel was herbal notes. I could easily pinpoint dark fruit, citrus, and lavender, but grass, thyme, and eucalyptus always seemed to evade me. It wasn’t because those flavors weren’t there–I’d read multiple tasting notes that all picked up…
You’ve likely heard of biodynamic winemakers racking the lees under the light of a full moon, believing that the clarity of the moonlight will also make the wine clearer. Did you know that many wine lovers and collectors are now tasting wine by moon phases too? According to those who swear by the technique, four…
I once stayed at a Washington winery with a couple of friends who were chefs on the estate. We were wandering in the on-campus garden one day when my friend said, “I hate the smell of sage. It reminds me of cat pee.” I laughed at first, but he was serious. He said, “Smell that…
Picture this: you’re at a white wine tasting with a group of experts. After trying a glass of sweet Riesling, one of the experts says, “This one has plenty of apricot, with just a hint of peach cobbler.” However, no matter how many times you try that same wine, you can’t seem to find those…
I’ve been to countless wine tastings and dinner parties in my lifetime, and I’ve noticed one peculiar thing: some hosts love to make wine pairings that complement the food, while others love to contrast wine with the food, and few, if any, mix the two tasting styles together. With a complement pairing, the food and…
I’ve had plenty of terrible restaurant experiences, but never while I was sitting at a wine bar. It might be the sense of camaraderie that comes with dining at the bar; formality dissolves, complete strangers strike up conversations, and most importantly, the sommelier is in the mood to talk. Years ago, I struck up a…
Whenever I’ve entered sommelier food pairing competitions, there’s usually one rule: no Champagne. No matter how much you might want to pair that fresh, herb-crusted rack of lamb with a dry, summery Krug rosé, you’re forced to pick a red wine instead. That’s because Champagne is a no-brainer wine for a food pairing; it’s easy…
A Wine Spectator reader named Joe M. wrote in to wine expert Dr. Vinifera with a conundrum: he had a bottle of 1889 Rare Malmsey, but he wasn’t sure whether he should drink it, or keep it as a trophy bottle. Since the reader had no plans on selling the bottle, Dr. Vinny told him,…
With millions of online users posting content from all over the world, you might worry that your own lone voice doesn’t matter. However, studies have shown that even a handful of wine bloggers can have a meaningful impact on the wine market. A few years ago, South African winery Stormhoek wanted to step up its…
Would you spend $40,000 on a single wine tour? What if the winery offered you the chance to craft your own blend, sending you home with customized, engraved bottles? Chateau Duval-Leroy is offering just such a package for its VIP customers, and it’s just one of dozens of ultra-lavish tours being offered this year. VIP…
You’ve heard of wine and food pairings, but have you ever heard of The Great Led Zeppelin Wine Pairing? A vintner, a musician, and a wine expert wanted to see what would happen if they tried to pair wines with the music of Led Zeppelin. What followed were six complete courses of wine, food, and…