Wino Wednesday: Palmer's Pinot Blanc

"Palmer Pinot Blanc is an elegant white wine offering subtle flavors of vanilla and melon, with a crisp, clean finish.  An excellent companion with seafood and white meats, it may also be enjoyed as an aperitif before meals."

I was so excited for this wine.  It's from the rocky north shore of Long Island (just like me) and came  highly recommended from my local wine shop, but I'd have to say Palmer Vineyards severely overestimates their Pinot Blanc.

I bought a 2010 vintage and it has absolutely no aroma whatsoever.  And since taste is seventy percent smell, I'm sorry to report that this is just sparkling grape juice that'll get you drunk.  The vanilla and grapes battle for dominance, but neither wins.  No, we're only left the casualties, creating a dull, lifeless libation that makes you yearn for water.  Save your $18.

Vino.  Vidi.  Vici.

A Look at Wine, Part One: Tannins

I've realized that my simple post on grapes and wine has evolved into a rather lengthy essay on the subject, so to avoid being dry and long-winded I decided to break up the conversation into smaller, easier to digest -- pardon the pun -- morsels.

First up on our plate is tannins.

Chemically, tannins are polyphenolic compounds, which will bind with other compounds and molecules to create proteins and other organic compounds.  Tannins are responsible for giving red wine that bitter, mouth-puckering taste.  This is why highly-tannic wines (such as Cabernet Sauvignon) are typically paired with red meat.  Meats high in protein minimize the astringency introduced by tannins.

Where do tannins come from?

Tannins are found in the stem, seed, and skin of the grape plant.  They are produced by enzymes during the metabolic processes of the plant.  If you think back to Biology class you'll remember that enzymes were responsible for breaking down proteins, which explains why tannins are so quick to link up with amino acids again.

The tannins found in wine are known as proanthocyanidins and are the reason doctors say a glass of red wine is good for the heart.  These proanthocyanidins suppress the body's production of endothelin-1, which constricts and hardens blood vessels, leading to vascular disease.  Wines from the south of France and Sardinia have the highest concentration of proanthocyanidins.

Don't be mistaken though.  White wines have tannins as well, but in a lower concentration.  Winemakers may ferment their grapes with the skin, seed, and stems present in order to up the amount of tannins in the wine.

The age of a grape will also play a part in its taste for obvious reasons.  The longer a grape is on the vine, the longer the enzymes have had to break down the tannin, creating a softer, less acidic taste.   Immature grapes will have higher acidity.

Further Reading: Wikipedia
                           Proanthocyanidins
Photo Credit: Tannic Acid

Date Night: Ayza Wine Bar

I love Ayza!  Famous for their wine and chocolate pairings, this bar (now with 2 locations) has fabulous food and unique drinks.  I enjoyed their White Sangria while my friend had the Espresso Martini.  Both were so yummy and, oh man, that espresso had a real kick to it.  We had Crispy Baby Shrimp Dumplings to munch on that were fabulous, but a small note: the plate has four dumplings on it so this isn't  something you can share with your partner.

I've also had their panini, which was equally amazing.  Their food is simple and elegant.  The atmosphere is cool and intimate.  Ayza is a perfect place to meet for drinks or an after-work bite.

Fun Fact Friday: Wine (Part 1)

It's late and this little blogger needs to head to bed, but I couldn't fall asleep without knowing I imparted something, so here is a drop of history on wine for your enjoyment.  I'll get you a more in depth analysis on the history and process later.  For now, enjoy this tidbit:

"Archaeologists found grape pips (seeds), usually considered evidence of winemaking, dating from 8000 B.C. in Turkey, Syria, Lebanon, and Jordan. The oldest pips of cultivated vines were found in (then Soviet) Georgia from 7000-5000 B.C."

Mmm Turkish wine.  For more fun wine facts, click here.  

Photo Credit: Wikimedia

Wino Wednesday: Agustinos Reserva Malbec

Tonight we're drinking Agustinos Reserva Malbec.  The wine is Chilean and was vintaged in 2009.

"Deep purple in color, with a nose 
that features pleasing aromas of red fruits, 

black cherries, black pepper, cloves and violets."

Full-bodied.  Sharp.  Aromatically, the black cherries take control.  The wine explodes on the tip of the tongue and then, like a firework, fizzles to the back of the mouth where the aftertaste can be enjoyed, rather than endured.  Deceptively purple, the color does not foretell the astringency of the pepper, which resonates long after the wine has gone.

Did I enjoy it?  Yes.  Was it my favorite?  I wouldn't go that far.

What would you recommend for my next Wino Wednesday?