Speaking of "plonk"... - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html) +--- Forum: For the Novice (https://www.wines.com/wineboard/forum-2.html) +--- Thread: Speaking of "plonk"... (/thread-18868.html) |
- cpurvis - 08-03-2001 Awhile back I asked about means of educating the palate re: aromas & flavors. CCK mentioned having done "aroma/flavor" tastings. I'm going to try such a tasting at home w/ friends next week. Would like to know what wine some of you would recommend as the "standard" to which various fruit, spice & herbal flavors will be added. Thanks, cp - Thomas - 08-03-2001 purv, I have my students experience individual wine components on the tongue, plus individual smells associated with wine. This teaches them how to focus on the elements. I also have them explore "bad" smells associated with wine. Focus is the key, and the un-trained cannot focus on one thing with a bunch of everything in the mouth. After all that, I have them put what they learned into practice with WINE. Too bad you are too far away for my class--but for airfare and a good meal (with lots of wine) I'll consider making the trip... [This message has been edited by foodie (edited 08-03-2001).] - Innkeeper - 08-03-2001 The two wines that I think have the strongest and yet individual aromas are syrah and cabernet franc. That would be a good place to start in indentifying smell with taste. - cpurvis - 08-03-2001 Thanks for the offer Foodie...the meal would be paella & the wine Spanish red, but can't do airfare for you at the moment [img]http://www.wines.com/ubb2/wink.gif[/img] IK, maybe I've missed the point, but I believe I'm lookin' for a nondescript jug red WITHOUT strong flavors. The idea is to add selected flavors (e.g. drops of vanilla, a few whole cloves, or other) to "spike" a certain flavor so that it can be smelled & tasted. In addition, 2-3 bottles of real wine will be poured for enjoyment & for the purpose of distinguishing specific aromas/flavors. The problem is that I know nothin' 'bout jug wines, thus the request. cp - Innkeeper - 08-03-2001 In that case I nominate Talus Merlot. Their cab isn't half bad. - summa - 08-03-2001 Recently read an article at www.foodandwine.com Where Rory Callahan gave a crash course to a reporter, as I remember, he started with taste first (and said concentration was the key as foodie pointed out). the just of it was: 1 small amount of sugar in water, smell, taste 2 small amount of sour salt (citric acid) in water 3 warm cup of tea Then smell: He used almedan for all of these... Lychees(added to white almedan)-- Adler Fels Gerwurtraminer Bell Pepper(added to red almedan)-- Carmenet Dynamite Cab 3 for the next green apple slices imitation butter flavour(a couple of drops) whole vanilla bean in 3 glasses of white almedan-- Far Niente Chardonnay ground black pepper(red almedan)-- Guigal Cote Rotie rasberries(red almedan)-- Saintsbury Pinot Noir From this I got the impression the all we really taste, are sweet, sour, and bitter, the rest is smell,even if it is in our mouths =D . Of Course not my info, Went back and looked up info on site The author was: Pamela Kaufman It was titled: Amateur Hour | Learning to Taste Wine The url was: http://www.foodandwine.com/invoke.cfm?ObjectID=85BAE3B5-2C25-4E9B-8167DF420ACAE527 Long url, good article, hope this helps. I Don't know 'nothing 'bout no jug wines neither... The short answer is almedan white and almedan red. [This message has been edited by summa (edited 08-04-2001).] - summa - 08-06-2001 [img]http://www.wines.com/ubb2/wink.gif[/img] - cpurvis - 08-07-2001 Thanks Summa. Read the url. Sounds close enough to what I aim to do, so I picked up the bottle of Almaden red tonight. cp |