Wine and Conversation

Getting Started with Wine Tasting:

Learning to taste wine is really no different than learning to appreciate music or art – the pleasure you receive is proportionate to the effort you make. The more you fine-tune your sensory abilities, the better you’re able to understand and enjoy the nuances and details that great wines express. The time and effort invested in palate training is rewarding – and very, very fun.

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How to Taste Wine:

The ability to sniff out and untangle the subtle threads that weave into complex wine aromas is essential for tasting. Try holding your nose while you swallow a mouthful of wine; you will find that most of the flavor is muted. Your nose is the key to your palate. Once you learn how to give wine a good sniff, you’ll begin to develop the ability to isolate flavours (to notice the way they unfold and interact) and, to some degree, assign language to describe them. This is exactly what wine professionals (those who make, sell, buy, and write about wine) are able to do.

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For any wine enthusiast, it’s the pay-off for all the effort. While there is no one right or wrong way to learn how to taste – some ‘rules’ do apply;

First and foremost, you need to be methodical and focussed. Find your own approach and consistently follow it. Not every single glass or bottle of wine must be analyzed in this way, of course. But if you really want to learn about wine, a certain amount of dedication is required. Whenever you have a glass of wine in your hand, make it a habit to take a minute to stop all conversation, shut out all distraction and focus your attention on the wine’s appearance, scents, flavours and finish.


REVIEW #1:
Here goes to the first Chablis Reviewed:
William Fèvre

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The name William Fèvre has become synonymous with Chablis, and has become one of its greatest domaines. From humble beginnings in 1957 with a mere 7 hectares William Fèvre soon procured some of the best premier and grand crus in Chablis, many of which were neglected. After an extensive replanting to restore these vineyards to their former glory, he proudly boasted a total of 48 hectares.
Fèvre’s retirement in 1998 saw the domaine fall under the new ownership of the Champagne House Joseph Henriot, but still held on to the original name. The talented Didier Séguier is the new cellarmaster, an alumnus of the well-known Beaune domaine of Bouchard Père et Fils. All of Fèvre’s vineyards are harvested by hand, quite a task given that this includes 12 hectares of premier cru and no less than 16 hectares of grand cru.
Abandoning the previous owner’s fondness of new oak, Séguier has reduced the use of wood to just 30% – 40% for premier crus and 80% for the grand crus. His Villages receives a mere 10%. New oak has been completely abandoned, and Didier’s links to his alma mater ensures a steady supply of year-old barrels. The average ages of their barrels are at a far tamer five years.
Wooded wine is blended with its unwooded counterpart after the various stages of maturation: 8 – 10 months for Villages, 10 – 13 months for premier crus and 12 – 15 months for grand cru. Once blended, the wine is bottled, creating a classic Chablis – lean, linear and mineral.

The 2015 Chablis Grand Cru les Clos was showing a little reduction on the nose, like several others from this famous vineyard. Underneath lies attractive yellow plum, Granny Smith apple and honeysuckle scents. The palate is very well balanced with crisp tannin and fine acidity; it is tightly coiled and not as expressive as say the Bougros. There is a very attractive spiciness on the finish that lingers in the mouth, but it is clearly a wine that needs at least a couple of years in bottle.

Order online with –
GREAT DOMAINES : www.greatdomaines.co.za

Love,

tanya signature final

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