Wine: More Than Just Swallowing
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California boasts more than twenty different winegrowing regions, each with distinctive personalities reflected in the landscape, the wineries and the wines, and even familiar spots have undiscovered back roads and spectacular but less-visited regions within the region. In fact, California now has 107 different American Viticultural Areas or AVAs, delimited winegrowing areas recognized by the federal government. Wine is a signature product of California and an important part of the cultural and physical landscape of the state. California is the fourth largest wine producer in the world and Golden State wineries produce 90 percent of all U.S. wine!
"Taste" doesn't mean only what we sense with our mouths.
The words also describes the quality of critical discernment, judgment and appreciation that separates most of us from animals at a trough.
We taste the joy of victory and the bitterness of defeat. We savor life and we sample the flavor of an experience.
Scientists tell us that our taste buds can discern only four basic flavors: Sweet, sour, bitter and salty.
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| California boasts more than twenty different winegrowing regions, each with distinctive personalities reflected in the landscape, the wineries and the wines, and even familiar spots have undiscovered back roads and spectacular but less-visited regions within the region. In fact, California now has 107 different American Viticultural Areas or AVAs, delimited winegrowing areas recognized by the federal government. | |
What we think of as taste, however, is a much more complex sensory experience that combines what our taste buds tell us with the senses of smell and touch.
Yes, I said touch. The feel of the wine in your mouth, its sense of lightness or weight, a quality that may range from watery-thin to viscous and oily is very much a part of the experience of tasting wine.
Sourness is a fault in wine if it reeks of vinegar, the sign of a spoiled beverage (fortunately, you'll rarely find it nowadays).
In the form of crisp, sharp acidity, however, a sour sensation is a desirable trait, offering a brisk, acidic taste that's as amiable a companion to fish as a squirt of fresh lemon.
A wine with too little acid, on the other hand, may seem mellow at first, but it's bland and uninspiring, lacking the verve to stand up to food.
Sour and sweet tastes are mixed in many California Chardonnays, which at their best are crisp, almost dry, with just enough fresh-fruit sweetness to soften the cutting acidic edge.
Finally, sweet dominates the sour in "late harvest" and other dessert- type wines, in which a penetrating sweetness identifies the style, but the sugar is balanced against sharp acid that keeps the wine from cloying.
Once the aftertaste has vanished, ask yourself what’s the overall general impression of that wine. Did you like it? Are all of its components in balance? If it’s a young red wine and is too astringent, you might want to consider that it could mellow and improve with time. Or is if it’s ready to drink today, what kinds of food will enhance and go nicely?
"Napa" means a land of plenty. This part of world is full of rivers, migrating birds especially waterfowls and the valley of greeneries with plenty of wildcats, elk, black bear and grizzlies. But the most precious asset of this valley is the winegrapes.The early visitors like George Calvert found the valley's wine grape productivity skill. He took the initiative to harvest wine grapes in this valley in 1836.The other main pioneers of this project were John patchett the first person to plant vineyard commercially along with Hamilton Walker Crabb,who researched with over 400 species of grape.
Wine Tasting Tips | Advice:
September is the perfect time to take to the road or gather friends around your dining room table to experience the flavorful results of California’s winemakers’ labors and celebrate the 2006 harvest season just getting underway. With a special proclamation from Governor Arnold Schwarzenegger, designating September as the time to acknowledge the commitment of the state’s 2000 wineries and 5000 winegrape growers to “the highest standards of excellence,” special events abound in wine regions throughout the state, and many retailers and restaurateurs are putting the spotlight on California wine with promotions and seasonal menus. |
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