Thoughts from the office
It is normal for me to be writing tasting notes and tasting wine before 12 pm, and when I have a screaming headache and harvest stress; it really is one of the last things I want to do this early. But as I sit in my office wring tasting notes for a newly released wine I take a glance at the legs/ tears that are rolling down the glass. A few things flashed in my brain. One, the vision of these super cute ladies on IG giving wine tutorials in their story which I feel really stupid doing them myself and wish I has more confidence to put myself out there more. second, how much old and outdated information people still go by as a matter of fact rules about wine.
So here are a tow old rules that you don’t need to follow or are not true.
Legs do not show you the quality of the wine. Legs show the viscosity of the wine, a dry high alcohol wine will have slower thicker legs, maybe that’s my issue, my body is just high in alcohol. The other is residual sugar (RS) think how slow chocolate syrup runs down your blended mocha frap that cost way too much money for a jolted-up milkshake. If there more to it yes, but just know those legs are not going to tell much more or that it’s a good quality wine.
White wine with white proteins. I am not saying that you can’t, but it comes down is how the protein is prepared. I have had some of my best food paring with grilled pork topped with lemon butter sauce and drank it with Tempranillo. In the end, the proteins are bland, what makes that taste like anything is the seasoning, and sauces we add to them. Why does that work? Well, using my example let's break down the sauce, into two main components fat and acid. Fat will help coat your tasting buds and help stop tannins from attaching and causing the dry puckering sensation, allowing the fruit of the wine to come forward, and acid-like lemons add some salt and you enhance the fruit flavors again. What you are left with is a beautiful food and wine marriage that can be repeated over and over again.
The food will always have a greater impact on the wine, than the wine on the food. Thanks for reading, my thoughts from the office.
