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The Vines Weekly Wine Series | Sensory Tasting

Tuesday, August 10th, 2010

So over the last couple of weeks, we have gone over how to conduct blind tastings, general tasting techniques and now there is more fun to be had- sensory tastings! This is actually a really good way to start to hone what you smell with what you are able to cognitively recognize. How many times are you lured by the smell of movie theater popcorn, a baked cherry pie, fresh from the oven- you have a vast olfactory memory but at times it is hard to put it into words.

How many times have you said this smell reminds me of something but you just can’t quite put your finger on it.

Test Your Nose

So to test your olfactory senses- cut up slices of banana, orange, lemon, chocolate, cinnamon, cumin, or put mashed berries, tobacco, whatever you have ever thought you could smell in a wine and place them in a set of glasses and put your nose to work. You can also add a little bit of neutral alcohol (or as Mariana tells me, cheap wine) and it will make the aromas a bit stronger in the glass.

You can also invest in a set of essences from Nez de vin, but they tend to be a bit synthetic so it is always better to try and use natural ingredients when you can. Below is a brief description of how Michael, Mariana and I approach sensory tasting at The Vines Tasting Room in downtown Mendoza, Argentina.

And for some tips to help you out with Argentina’s emblematic varietals, the Torrontes, Bonarda and Malbec we have created the following. If you just happen to be in Mendoza or are planning a trip in the near future, make sure to come by the Tasting Room to try one of our guided sensory tastings, where one of our servers can explain all the finer aspects of how to taste and compare essences.

Salud!

The Argentine Sensory Experience



The Vines Weekly Wine Series | Water Tasting (Yes- H20!)

Monday, August 2nd, 2010

Use your wine tasting techniques on water

So last week we talked about the importance of blind tastings, its about getting in touch with your senses- sometimes we are going mach 10 and forget to stop and savor the best italian panini you have ever tasted or the most amazing nuances in a Pinot Noir. So to up the ante we decided to host a water tasting- yes your average H2O, which comprises over 96% of our bodies.

After doing a little research I was stunned that there is so much information on the web about tasting water. Who knew?! (except the people that organized the International Water Tasting Competition of course) So we hosted our own water tasting- only still water this time, with a few of The Vines staff members in our Mendoza Tasting Room, and used all the techniques that we have learned from wine to evaluate the sensory properties of these waters.

So what you want to think about is:

1. Smell- what do you smell, is it neutral, smell like chloride, or off smells (hopefully not)

2. Texture- how does the water coat your mouth, does it slide smoothly, is there stickiness

3. Taste- are there any apparent outstanding flavors that you can perceive and do you like/dislike them and how do they compare to the other waters that you are tasting

4. Finish- is there an aftertaste, any metallic flavors, or does it simply melt away?

So, you too can host a water tasting to prep for your wine tasting- see its not all for snobby sommeliers.

I found this super helpful resource from Bottled Water of the World (they must have a lobbying group for sure)

How to Conduct a Water Tasting

Written by Michael Mascha

A tasting provides the best introduction to the surprising richness of epicurean experiences with water. Here are directions for conducting your own.
•    Chill all the waters to about 55 degrees Fahrenheit (13°C) to nicely showcase the differences in the waters. Make sure they stay at the same temperature throughout the tasting otherwise their qualities (or the perception of them) will change.
•    You will need two to three proper water glasses per person. Ideally, have each flight in the glasses at the same time.
•    Sometimes it’s fun to have pure H2O available to calibrate your palate.
•    Serve bread or crackers, but not salty food.
•    Make notes if you wish, describing how the water feels (short, long, focused, wide, and so forth).
Because the waters vary significantly in mineral content, mouthfeel, and other characteristics, it will be hard to pick a best water. Instead, think of foods that would be good complements to
particular waters.

So the waters that we tasted:

Villivicencia- plastic bottle | 128 mg/l | Magnesium 40.8mg/l | Potassium 5.3 mg/l | Calcium 39.2 mg/l

Evian- they are French and do not need to put anything on ze bottle

Southern Sky- glass bottle | Sodium 41mg/l | Magnesium 3 mg/l | Potassium 23mg/l | Calcium 40mg/l | pH 8

Tap water- don’t think I want to know

So for more information on water tasting- maybe check out the International Water Tasting Competition- the best part is that the website is 2 camels, ha! http://www.2camels.com/international-water-tasting-contest.php



The Vines Weekly Wine Series | Wines for the Weekend

Friday, July 16th, 2010

So to send you all into the weekend we would like to bestow you with some Argentine wine suggestions. Alejandrina, Mariana and I want to share a couple of our favorites. Try them out and let us know what you think! And while we may have expensive taste, these wines are well worth the splurge.

Mariana – 2007 Monteagrelo Syrah $30

Emily – 2006 Monteviejo blend $45

Alejandrina- 2007 Gran Lorca Poetico Petit Verdot $42



Argentina’s Independence Day

Monday, July 12th, 2010

Both the US and Argentina were reveling in Independence festivities last week. Here in Argentina we had a long weekend with our Independence Day on Friday July 9th, 2010.

Coutesy of Wikipedia here is a bit of history on Argentina’s Independence day as well as some wines from The Vines to celebrate!

The Independence of Argentina was declared on July 9, 1816 by the Congress of Tucumán. Actually, Argentina was not a country yet; the congressmen joined in Tucuman declared the independence of the United Provinces of South America (still today one of the legal names of the Argentine Republic). The three Litoral provinces (Santa Fé, Entre Ríos and Corrientes) were expelled from the Congress, along with Banda Oriental, present-day Uruguay. At the same time, several provinces from the Alto Perú were represented that would later become part of present-day Bolivia.

The May Revolution of 1810 followed the deposition of the Spanish king Fernando VII by Napoleon. The revolution terminated the authority of the Viceroyalty of the Río de la Plata and replaced it with the Primera Junta.
When the king returned in 1814, Spain was determined to recover control over its colonies in the Americas. The royalists were victorious at the battles of Sipe-Sipe, Huaqui, Vilcapugio and Ayohuma, in what had been the Viceroyalty of Peru. From there they planned to attack the bases of José de San Martín, and to make their way to Buenos Aires.
On April 15, 1815, a revolution ended the mandate of Carlos María de Alvear and demanded that a General Congress be summoned. Delegate deputies, each representing 15,000 inhabitants, were sent from all the provinces to the sessions, which started on March 24, 1816. However, several territories that had until then belonged to the Viceroyalty of the Río de la Plata did not send delegates: the Banda Oriental (“Eastern Bank”, today Uruguay), which was faithful to José Gervasio Artigas; Paraguay, which had already proclaimed its independence; and the Gran Chaco, still fighting against Native resistance.

The Congress was inaugurated in the city of Tucumán, with 33 deputies. The presidency of the Congress would be rotated monthly. Because the Congress had the freedom to choose topics to debate, endless discussions ensued.
The voting finally ended on July 9 with a declaration of independence. The Declaration pointed to the circumstances in Europe of the past six years—the removal of the King of Spain by the Napoleon and the subsequent refusal of Ferdinand VII to accept constitutional rule both in the Peninsula and overseas. The Document claimed that Spanish America recovered its sovereignty from the Crown of Castile in 1808, when Ferdinand VII had been deposed, and therefore, any union between the overseas dominions of Spain and the Peninsula had been dissolved. This was a legal concept that was also invoked by the other Spanish American declarations of independence, such as Venezuela’s (1811) and Mexico’s (1813), which were responding to the same events. The president of the Congress at the time was Francisco Narciso de Laprida, delegate from San Juan Province. Subsequent discussions centered on what form of government the emerging state should adopt.
The congress continued its work in Buenos Aires in 1817, but it dissolved in 1820 after the Battle of Cepeda, which deepened the differences between the Unitarian Party, who favored a strong central government, and the Federales Argentina, who favored a weak central government.



Check out yesterdays LIVE TASTING!

Wednesday, May 19th, 2010


If you didn’t have the chance to be in front of your computer yesterday, we are playing it for you! so you can go over this virtual tasting with Emily, Mariana, and Thierry Rolland’s Collection’s winemaker.

Get these amazing wines in our online store and start tasting right away! cheers!



Winemaker Night | Interview with Jean-Pierre Bieri | Familia Langley

Thursday, January 28th, 2010



Bressia Taste Live Thursday 28th 6pm EDT

Wednesday, January 27th, 2010

Join The Vines and Walter Bressia tomorrow January 28th at 6pm EDT for a live “virtual” tasting with Walter Bressia. We will be streaming live from Mendoza, Argentina so we apologize for all of you on the west coast, it is a bit early for you and a bit late for us.

There are 3 ways to participate:

  • Live Webcam- See us live at www.ustream.tv/channel/vinesofmendoza

  • Webinar- where you can sign up and listen in here https://www2.gotomeeting.com/register/823606114

  • Twitter- follow us at vinesofmendoza and use the hashtags #bressiatl, #vinesofmendoza or #mendozabressia

We will be tasting the following wines:

  1. 2007 Monteagrelo Syrah
  2. 2006 Bressia Profundo
  3. 2005 Urraca Familia Langley

Email me any questions that you have and we look forward to having a lively discussion tomorrow!

emily@vinesofmendoza.com

Saludos!

The Video will also be available after the tasting so if you dont have the wines, be sure to purchase them and host your own tasting!



PABLO DURIGUTTI – Sur de Los Andes – Tannat a unique varietal

Wednesday, December 23rd, 2009



The Vines visits Bodega Chandon

Tuesday, June 23rd, 2009


“mmmm… Jammy!!!”

I love wine by itself… I love having a great glass of wine to enjoy a great moment, an interesting talk, nice company… but there is no doubt that whenever we drink wine… Food can amplify the enjoyment of the wine and the moment even more.

Wine drunk by itself tastes different than wine accompanied with food. Wine reacts with food in a comparable way to a food spice. Wine can improve the flavor of food… and vice versa. A good match will bring out the nuances enhancing the flavors and distinctive characteristics of both the food and the wine.

Wine is rarely isolated. Wine is context; people, smiles, music, landscapes, smells, food… The best pairing is good food, good wine and good company. Well… last week we had it all!!

Emily, who loves bubbles!, joined me in a visit to the most important sparkling winery in Mendoza: Chandon Argentina.

Mariana Roura, responsible for Tourism, guided us through the winery.  She had a welcoming attitude and tried to personalize the visit with information we would be specifically interested to hear.

Mariana explained that between 1957 and 1959 Poirier, a well known French oenologist and Claude Moet’s technical advisor, conducted several oenological trials, convincing himself that Argentina, and specifically the Mendoza district of Agrelo, was the ideal place to locate Moët & Chandon’s first winery outside of France.

Valle de Uco is Chandon’s preferred region to make their high-end wines. Clay-based and rocky soils, a semi-desert climate, cold nights and distinctive thermal amplitude combine to create the perfect conditions for obtaining grapes with higher acidity, body and flavor. There is no doubt that Valle de Uco is the best region to grow the best grapes to make the best sparkling wines from Argentina.

Afterward our tour, Marcos Zabaleta, in-house chef, walked us through a great clase de maridaje (wine/food pairings)!- (very reasonably priced, by the way – U$15) It certainly was the best food and wine paring at a winery that I have been offered of late.

Marcos explained that “through these pairings I demonstrate that we can have sparkling wine from the appetizer through to dessert”

  • Chandon Extra Brut paired with a Caprese tartlet: mix of 5 cheeses: (blue cheese, fontina, parmesan and bufarella), cherry tomatoes and dry basil.
  • Chandon B. Nature paired with Salmon Carpaccio: marinated salmon with parmesan cheese, olives and tomatoes on a toast.
  • Barón B Extra Brut paired with “Empanada de chorizo”: empanada stuffed with pork sausage, Portobello, cooked with a sparkling wine and cream.
  • Barón B Brut Rose paired with “Tibio de frutos morados”: Black and red fruit salteé with Henessy and rosé sparkling, black sugar, pepper Corn and a dash of fresh cream.

Well… I have just one word to describe these pairings: PERFECT!!

If you are in Mendoza, don’t miss this sparkling wine and food pairing!

Reservations:
Mariana Roura  – mroura@chandon.com.ar
Tel: (54-261) 4909969



The Vines visits Bodega Trapiche

Tuesday, June 2nd, 2009

Last Week we were invited to visit Tributo Winery, Trapiche’s newest project development in innovation,commitment and passion for the land.

“Trapiche `Tributo` was born to pay homage to each and every worker, harvester and winemaker who has been, and still is, a key player in the history of viticulture and winemaking in Argentina.

`Tributo` winery is a ten-hectare estate surrounded vineyards and olive trees exclusively dedicated to the brand`s icon wines: from the popular Broquel(US)/ Fond de Cave (AR) line to country`s premier Single Vineyard Malbecs, a project which started in 2005  and which main aim is to honor 20 grape growers that have worked and trusted Trapiche for more than a century.  Three Single Vineyard Malbecs receive the name of its grape producers each year.

The vineyards planted in front of the winery, are managed under the biodynamic philosophy. The building, inspired by the Italian Renaissance, was once a model winery owned by the Cavagnaro family back in 1912. Sold
by the founders, it was soon abandoned in 1970. It was, however, only in 2006 that Trapiche acquired the historical building, aiming to rescue the spirit of its creation by restoring its original structure, recycling its interiors and monumental façade, as well as incorporating the latest state-of-the-art technology and equipment for the production of its high-end wines.