how to host a wine tasting party by dan amatuzzi, an excerpt including food and wine pairing

8132019 How to Host a Wine Tasting Party by Dan Amatuzzi an excerpt including food and wine pairing

httpslidepdfcomreaderfullhow-to-host-a-wine-tasting-party-by-dan-amatuzzi-an-excerpt-including-food 117

HOW TO HOST A

TASTING PARTYwine



Introduction 5

The Foundation 6

Training Your Palate 8

A Guide to Wine Tasting 10

Navigating the Wine Label 16

Hosting 23

Preparing the Scene 24

Serving the Wine 26

Wine-tasting Themes 28

Write It All Down 40

Shopping for Your Wine Tasting 42

Storing Wine Before Guests Arrive 48

Pairing Food and Wine 50

Wine and Cheese 54

A Final Word 58

Appendix I Major Grape Varietals 60

Appendix II Wine Terms 70

Index 78

Photo Credits 79

About the Author 80

Contents



Wine is an opinionated subject What some people enjoy others abhor In order to

form your own opinion follow these basic steps when sampling a wine either on

your own or with your guests

a

guideto

winetasting



11

Sight

A winersquos appearance can tell you more than you think Young wines are usuallymore monotone than older wines White wines range from straw yellow to green

to slightly opaque Red wines run the gamut from bright cherry to dark purple and

garnet Wine color is determined by grape variety the length of time (if any) the

juice and skins macerate prior to fermentation and the type of fermentation vessel

usually steel tanks or oak barrels As wines age however these colors change in

the bottle as the pigments break down White wines take on darker yellow colorsand eventually yield to brown Red wines take on colors of crimson brick and

eventually brown

Some terms used to describe a winersquos appearance bright crystal clear light opaque brilliant browning cloudy dirty hazy inky

Swirl

Swirling the wine in the glass helps to

aerate the wine When interacting with

oxygen the wine releases its aromas

No need to vigorously swirl the wine a

gentle swoosh will help the wine release whatrsquos hiding within Itrsquos best not to pour

the wine up to the brim thereby ruining

any chance of effective swirling Rather

fill the wine up to no more than halfway

to the top Be careful with sparkling

wines While it is okay to swirl a bit to

release some aromas over-swirling can

cause the wine to go flat and lose its

signature carbonation



12



After you stop swirling stick your nose into the bowl of your

wineglass and inhale the winersquos aromas

13

Smell

Most people consider tasting wine the most importantpart of the wine experience but smelling the wine is

equally as crucial Inhale and think about what jumps

out at you first Fruitiness Earthiness Alcohol Are

there aromas that yoursquove smelled before Some grapes

such as Syrah or Grenache have a vast array of aromas

depending upon the winemaker and the region where thegrapes are grown Other grapes such as Sauvignon Blanc

or Muscat exhibit similar aromas despite where and by

whom theyrsquore crafted Identifying these patterns helps

establish a solid memory base of grape profiles Once

yoursquove analyzed the first smell go in for a second dive By

now the first smell should have eliminated any residual

aromas in the air that were trapped inside your nostrils

This second sniff should be clearer and yoursquoll be able to

build upon your first impressions

Feel free to move the glass around your nose and take in

every corner of the glass because each nostril can detect

different smells There may be a lot to process In 2004two Nobel Prize winning scientists determined that there

are more than 10000 different aromas that the human

nose can detect

Some terms used to describe a winersquos smell earthy woody

nutty herbaceous fruity spicy floral vegetal chocolate

savory mineral animal



14

Sip

At this stage we further build upon our thoughts from smelling the wine Does the wine taste like it smells Does it smell like it tastes What is most obvious about

the taste Is it the fruit Is there an oaky or wood component Ultimately and

most importantly do you enjoy the wine

One very important thing to look for in a wine is the acidity one of the most

crucial and least credited aspects of a great wine The tingling sensation in the

back of your cheeks is the bodyrsquos response to acidity and this is the component of wine especially whites and sparkling wines that helps break down food particles

and gives wine its unique food applicability It also keeps a wine in check over the

life of the aging process and the best older wines in the world still have a zippy

balanced flavor Wines are called ldquoflabbyrdquo ldquofatrdquo or ldquodeadrdquo when the acidity is

either non-existent or overwhelmingly drowned out by higher levels of sugar

fruitiness tannin or alcohol

Some terms used to describe a winersquos taste astringent approachable austere

balanced big bitter bright chewy closed creamy crisp delicate developed dry

earthy elegant fat flabby flat fleshy fresh green hard herbal hot light long

maderized mature meaty metallic moldy nutty oaky off oxidized rich seductive

short soft stalky sulfuric tannic tart thin tired toasty woody yeasty young

Slurp

As you taste the wine breathe in through your mouth forcing air over your

tongue and maximizing exposure to the olfactory bulb in the back of your throat

This is the main sensor that sends signals to your brain determining whether you

like or dislike what yoursquore tasting By breathing in you maximize the exposure ofthe wine to the back of your throat



15

Savor

The final step is to continueenjoying the wine while admiring

its transformation as it never

ceases to evolve in the glass As

long as it is exposed to oxygen the

wine will change accordingly

At a wine tasting it is

up to you and yourguests whether you

choose to swallow or

spit out the wine

Providing a receptacle

for dumping wine is a

thoughtful gesture



50

Just as consumers sometimes disagree about which wines are pleasurable there

will always be debates about which wines to pair with certain foods The most

common rule is ldquoWhite with fish red with meatrdquo While this isnrsquot bad advice it

isnrsquot very complex Use the guidelines below to enhance your next wine tasting with some simple and tasty foods

Similar Flavors Contrasting Flavors

One place to start when pairing food and wine is to identify shared similar flavors

BBQ ribs and brisket practically cry out for a big smoky and peppery red wine A creamy oaky white compliments any fresh and creamy seafood dish Another

option is to focus on wines that contrast the flavors on the plate A crisp white

wine is a great choice for soft cheeses The firm acidity and bracing minerality help

clean the palate of all the gooey-ness and richness of the cheeses and prepare you

for your next bite

Always consider the weight of the food and the weight of the wine Pair saladsmild cheeses crackers appetizers and other light foods with light wines regardless

of whether the wine is sparkling white red or dessert A heavier wine could

overpower the flavor and delicacy of lighter foods such as sushi or caviar

pairing

food and wine





52

Regionality

If it grows together it goes together Pairing wines with foods from the sameregion is an easy rule to follow Since the grapes and the food were both exposed

to the same soil climate and atmosphere it is logical to assume they share similar

qualities and intensities For instance cheese and wines of the same region can be

perfect companions The clean acidity of Sancerre a French white wine is perfect

to wash away the creamy tang of Cherignol a soft goat milk cheese that comes

from the same area In Italy Parmigiano-Reggiano is produced from cowrsquos milkand is usually aged for a few years before sale The end result is a crumbly salty

and powerful cheese Lambrusco is a unique red wine from the same area It is

classified as frizzante meaning slightly sparkling When paired with the cheese

the unctuous red fruit flavors of the wine add sweetness to the dry and crumbly

texture of the cheese and the gentle effervescence of the wine helps clean the

palatemdashcutting through the saltiness Should you ever venture to either of these

European areas yoursquore sure to find these wines and cheeses paired together incopious amounts

FoodWine Guide

The following guide focuses on winersquos characteristics and how they are relevant

to food

Acidity - Great with tart foods and lighter dishes Acidity cuts through a wide

array of flavors and textures

Tannin - Ideal with heavier dishes especially meat proteins Also works well with

bitter flavors and pretty much anything grilled or charred Be careful with tannic

reds and fish courses Tannin and fish oil can lead to metallic and displeasingflavors Steer clear of spicy foods and tannic wines Tannin accentuates the heat in

the dish so for heavily seasoned dishes stick to lighter and softer wines



When wine is aged in an oak barrel the flavors and tannin

in the wood blend with the flavors of the wine adding

depth and complexity

Sweetness - Sugary unctuousness moderates heat and spicy dishes as well as

saltiness It also complements sweetness and takes the edge off of foods high in

acidity

Oak - Oak generally gives wines a heavier complexion Pair oaked wines with

foods that are grilled smoked caramelized charred or broiled to match the

bitterness found in the wine

Alcohol - Higher alcohol wines whether white or red can feel heavier denser

and richer in the mouth Pair lower alcohol wines with lighter dishes and higheralcohol wines with heavier richer fare



54

Combining wine and cheese is one of the most classic food and beverage pairings

for a host of reasons most importantly because there are endless possibilities of

flavor and texture when it comes to pairing the two The main thing to rememberis harmony The power and strength of the wine should never overpower and

dominate the flavor and texture of the cheese and vice versa Wine and cheese

share the following qualities and wersquoll examine each in detail And be sure to use

the wine-and-cheese wheel provided with this kit to help you with your selections

Texture and Intensity Lighter-bodied wines such as a young Merlot or Viognier

feel softer and easier in the mouth whereas heavier and tannic wines like Bordeauxor Barolo take on stronger and more pronounced textures With lighter wines

stick to lighter and mild cheeses such as Crescenza or Fontina If your wines are

bigger and more powerful go for more intense cheeses such as Brie Camembert

or Cheddar

Age Age before beauty Some wines age well for years even decades Cheeses donrsquothave as long a window for enjoyment but there are definitely some parallels we

can work with when it comes to pairing Younger and freshly-made cheeses such

as young goatrsquos milk cheeses pair well with young and fresh wines such as crisp

WINEandcheese



55

refreshing Sauvignon Blanc The youthful mouthfeel and the citrusy tangy notes

of young cheeses pair well with the fresh fruit flavors and aromas of a young wine

On the other end of the spectrum the mature and complex flavors of a well-aged wine complement the concentrated earthy and salty flavors that develop in older

cheeses such as Manchego and Parmigiano-Reggiano

Acidity Wines are composed of malic and tartaric acids whereas cheeses are based

on the lactic acids of milk so it is important to consider the character of wine and

cheese at it pertains to acidity A typical high-acid wine is Pinot Grigio One of

the more accessible wines to try wherever it is produced it is usually light in body with fresh citrus fruit flavors and a sharp mouth-puckering finish It is a great

wine to pair with a low-acid cheese such as Swiss The heightened levels of acid

in wine enhance the mild character of the cheese On the other hand low-acid

wines such as Viogniermdashwhich can sometimes taste rich flabby and fruitymdashare

complemented when paired with high-acid and sharper cheeses such as provolone

and MimoletteOrigin Just as there are countless types of wine produced throughout the world

so too are there endless varieties of cheeses A good place to start when exploring

wine and cheese combos is beginning in the same country or region The

underlying principle is that the milk and grapes used to make each product come

from a similar environment and thus should share similar qualities in aroma taste

and strength If you want to pair a cheese from a country where wine is harderto come by consider the climate of the region where the cheese comes from and

choose the wine accordingly



56

Choosing the Spread for a Wine-and-Cheese Party

When planning a wine-and-cheese event it is essential to consider the number ofattendees On average if cheese is served as part of a longer multi-course meal 2 to 3

ounces is the normal serving size If wine and cheese are the sole focus of your party

you should plan on each guest consuming anywhere from 3 to 6 ounces per person

As for the specific cheeses offer a diverse selection such as aged cheeses and

young cheeses or mild cheeses and intense cheeses You should also consider the

appearance of your cheese offerings Some cheeses are produced in wheels whileothers are shaped into wedges or pyramids A cheesersquos color also varies depending

upon how the cheese is made To make a colorful and appetizing display include

cheeses of varying shape and color You can also construct a tasting based on the

different types of animal milk There is an array of tastings you can create using

cowrsquos milk cheeses sheeprsquos milk cheeses and goatrsquos milk cheeses

The creamy rich flavors of cheese are perfect compliments to the

tannin and acidity in wine



Other items that enhance

a wine-and-cheese event

are breads seasonalfruits dried fruits nuts

mustards honey chutney

and olives



A division o Book Sales Inc276 Fifh Avenue Suite 206New York New York 10001

RACE POIN PUBLISHING and the distinctive Race Point Publishing logoare trademarks o Books Sales Inc

copy 2014 by Te Book Shop Ltd7 Peter Cooper RoadNew York NY 10010

Tis 2014 edition published by Race Point Publishingby arrangement with Te Book Shop Ltd

All rights reserved No part o this publication may be reproduced stored in a retrieval systemor transmitted in any orm or by any means electronic mechanical photocopying recording

or otherwise without prior written permission rom the publisher

983141983140983145983156983151983154 Catherine Nichols983140983141983155983145983143983150983141983154 983137983150983140 983152983144983151983156983151 983154983141983155983141983137983154983139983144983141983154 im Palin Creative

ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



Introduction 5

The Foundation 6

Training Your Palate 8

A Guide to Wine Tasting 10

Navigating the Wine Label 16

Hosting 23

Preparing the Scene 24

Serving the Wine 26

Wine-tasting Themes 28

Write It All Down 40

Shopping for Your Wine Tasting 42

Storing Wine Before Guests Arrive 48

Pairing Food and Wine 50

Wine and Cheese 54

A Final Word 58

Appendix I Major Grape Varietals 60

Appendix II Wine Terms 70

Index 78

Photo Credits 79

About the Author 80

Contents






a

guideto

winetasting



11

Sight







eventually brown


Swirl
















12





13

Smell



















nose can detect






14

Sip

















Slurp







15

Savor









spit out the wine



thoughtful gesture



50











for your next bite




pairing

food and wine





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom






a

guideto

winetasting



11

Sight







eventually brown


Swirl
















12





13

Smell



















nose can detect






14

Sip

















Slurp







15

Savor









spit out the wine



thoughtful gesture



50











for your next bite




pairing

food and wine





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



11

Sight







eventually brown


Swirl
















12





13

Smell



















nose can detect






14

Sip

















Slurp







15

Savor









spit out the wine



thoughtful gesture



50











for your next bite




pairing

food and wine





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



12





13

Smell



















nose can detect






14

Sip

















Slurp







15

Savor









spit out the wine



thoughtful gesture



50











for your next bite




pairing

food and wine





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom





13

Smell



















nose can detect






14

Sip

















Slurp







15

Savor









spit out the wine



thoughtful gesture



50











for your next bite




pairing

food and wine





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



14

Sip

















Slurp







15

Savor









spit out the wine



thoughtful gesture



50











for your next bite




pairing

food and wine





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



15

Savor









spit out the wine



thoughtful gesture



50











for your next bite




pairing

food and wine





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



50











for your next bite




pairing

food and wine





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom





52

Regionality













FoodWine Guide


to food














acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom








acidity








54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



54











or Cheddar




WINEandcheese



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



55






















56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom



56




















and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom







and olives










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom










ISBN-13 978-1-937994-53-2

Printed in China

2 4 6 8 10 9 7 5 3 1

wwwracepointpubcom

how to host a wine tasting party by dan amatuzzi, an excerpt including food and wine pairing

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