Today's class...

Well, the subject of today's class was Tuscany and Piedmont, Italy. There was one white that I liked, and that was basically it. Maybe the VinoSanto, but it was sort of syrupy sweet. It was good though.

I guess I can sort of recognize the "barnyard" aroma and taste that everyone references, but mostly I taste alcohol. I am still on the look out for that perfect wine, one that fits what I figure a wine should taste like.

Pinot Evil reviews

I was poking around, looking for reviews of the wines I've had so far and tripped over this page
http://www.cellartracker.com/wine.asp?iWine=220596

They reviewed the Pinot Evil Pinot Noir and pretty much gave it terrible reviews. I think perhaps it is time to try a "better" Pinot Noir from France, n'est ce pas?

Truro Vineyards

Well, I finally opened that bottle of Cape Blush from Truro Vineyards in Cape Cod. Not a bad glass of wine. Very much like a regular white zinfandel, which I like, but white zins aren't very adventurous to me. It was nice. I wish we had bought another one, a white maybe, just so I could taste the difference. I took the blush because my better half would enjoy it. I should look up the tasting notes for it.

Worth the cost?

Ok, so, is a $50 bottle of wine better than a $10 bottle? Who says? Is it, as they say, in the eye of the beholder? I do feel wine is all relative; what one person may like, another may abhor. I think there may be $50 bottles of wine that taste like crap, and $10 bottles that taste out of this world. Well, I doubt that I'll be spending some $50 (or more) on a bottle for myself. Right now I'm content to explore the under $15 set. Maybe, if I turn into a wine nerd, I'll spend more.

Chardonnay

Well, I finished the chapter on Chardonnay in the Idiot's Guide. Interesting. I did pick up a few pointers. For a lighter tasting Chardonnay, opt for an unoaked brand, or one from a cooler climate. I actually want to try a comparison between  an oaked and unoaked one from the same company. The only one I've seen that does that is Yellow Tail.
California Sonoma Coast, or Mendocino, Chile, Western Australia, New Zealand and Burgundy France were recommended for cooler climate, crisper Chardonnays.

For a more "buttery" flavor, oaked Chardonnays from California's central valley or southeastern Australia are a good idea. Languedoc France as well. Dry Creek Valley would be a good choice.

I have one in mind I am going to pick up (cuz I have a coupon of course :-) .

Now for something a little different - Chenin Blanc

I bought a beringer Chenin Blanc the other day. One of my coworkers liked it, and I had tried it at the basic wine class and actually liked it. It's actually much better when you are having a glass and not just taking a little sip. It's a white, so it was chilled. It smells very good, like sweet fruit or some kind of white flowers. The taste is very good too, a little sweet, a little acidic. We tried it with blue cheese and it goes very well with it. Doesn't work well with the sharp cheddar I like though. I did have it with dinner a few nights, pasta and light sauces and it worked well. Maybe I'm a white wine person?

The Wine cooler

Got bored with that Cavit Pinot Noir so I decided to make it into a wine cooler. About 3oz of the wine to a can of 7up worked wonderfully. Time to move onto better things, you know how bored I get. There is a New Zealand Pinot Noir that I should try just for comparison. Maybe, but I'm bored with red and want to start doing whites. Ah well.

The Wine Books

Been so busy with my new classes I haven't had a chance to do anything. But anyway, I bought a couple books to take me along on my wine journey. One is The Complete Idiot's Guide to Wine Basics and the other is 101 Essential Tips for Wine. Both are good books and easy reading. I'd recommend them to anyone.

A super taster?

Could I be a super taster? I've read about super tasters and how they are more sensitive to strong tastes like coffee and wines. I don't like black coffee at all and need creamer to make it more palatable for me. I like the textures of some wines, but am always overcome by the bitterness and acidity. We took a super taster test at the basic wine class and I think that is what I came out being. I'd love to know for sure. I'm going to do more research into this.

Buh bye Sweet Red

That bottle of sweet red didn't last long, I really enjoyed it. Not terribly syrupy sweet, but sweet enough. It had such a pleasing color too, purplish and I could actually almost taste pomegranate in it. It was nice, and a good change of pace from the Pinot Noirs we had been trying. I don't know how people drink the same stuff  every day. At the last wine class we tried a sauterne. I thought I would like it because I know sauternes are sweet, but it was just over the top sweet for me, I couldn't handle it. But the Barefoot Sweet Red was just right.

Mmmm, Sweet Red!

For a change of pace I decided to pick up a Barefoot Sweet Red. I was in the mood for something a little different and lighter. Now that one is up my alley. Smells a little fruity, nice sweet taste, pleasant to drink, I really like that. Goes down a bit too easily actually, daughter and I polished off half a bottle already. Barefoot is a domestic sweet red. The next one I get will be a sweet wine from another country. There are so many of them now, it will be hard to choose.