https://www.youtube.com/watch?v=hBxJOHKGhT4
https://www.youtube.com/watch?v=S-Mw6_D9KWc
I’ve been asking around this question for a while.
What is minerality to you?
To me, it is sort of grey or white stones near beach and saltiness.
Some say its savoriness and some say it tastes as if the air that they sucked in as they erased blackboard when they were in elementary school
I happened to have 1978 Chateau Coutet, Barsac at BLT Prime steakhouse.
It was oxidized. It looked very pleasantly oxidized for about 40 years.
it was sweet, still pretty high acidity, high in alcohol. I tasted a lot of stone fruits
and some tropical fruit, nuts and some hazelnut syrup, but all those don’t matter.
It was delicious. There is no need for analysis or evaluation. I would consider it rude
to judge the wine that was slowly aged and matured for decades and learned from years.
Glasses of Sauternes and Barsac
Which Path of Circles Will You Follow on Your Personal Exploration of Wine
As you expand your understanding of wine and the options you have take a look at this infogram from Wine Folly. Think about flavors you like and then choose some wines to taste between classes. Let me know what you tried and what you like and did not like. I will do the same!
Click here to view Wine Folly’s website.
2008 Adam Pinot Gris Selection de Grains Nobles (SGN)
Wine is clear, day bright, Deep gold, high viscosity.
Wine is clean, high intensity, candied fruit, orange marmalade, dried apricot, date, raisin, orange, candied ginger, saffron, botrytis on the nose.
No hint of oak.
Wine is sweet, high acidity, no tannin, medium alcohol, med + finish.
Dominant fruits are all the fruits mentioned on nose + candied orange, almost grilled lemon, honey, brooze apricot.
I wouldn’t spit this for tasting. Just swallow.
If you liked the “Gruner” we tasted in class here is the link to a similar wine. I always enjoy Gruner so if you can not find the Nigel please taste another and share your notes.
http://www.skurnikwines.com/wines.cgi?rm=view_detail&wine_id=22923
November 17, 2015
Join Museum Curator Emeritus Ian Tattersall and Curator Rob DeSalle as they weave together their respective fields—paleoanthropology and molecular biology—in an exciting journey through the world of wine. Enjoy tastings and a grand tour of the science and history of wine that touches on physics, chemistry, evolution, climatology, anthropology, primatology, entomology, Neolithic archaeology, and even classical history.
A book signing will follow the lecture.
The link is here.
In Germany they include all the information you need to know about a wine right on the label. Explore a German wine label here: http://www.germanwineusa.com/press-trade/read-wine-label.html
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