Mechanical

Wine Class

Tonight I got back from my first of four wine classes. I discovered, amongst other things, that I apparently prefer wines that are a bit more "tropical" than I would have thought. I rather enjoyed the Chardonnay that was served and the Nero d'Avola was just awesome. It was fascinating sitting there with wines infused with vanilla, honey, butter, etc., in an attempt to learn to discern various flavors. Perhaps the most important thing that I discovered is that I really, really suck at identifying the flavor characteristics of wine. Still, there are three more classes to go and I had fun.

In other news, I received some news today that might be potentially stunning good news for me. Or it might not. But I can't tell you what it is because I have no idea who might be reading this. Doesn't that suck?

If you think you might know what that means (or in the hideously unlikely event that you do), don't spill the beans here. It might come to naught.
That's the worst possible thing you can write. Might as well be "neener neener!"

Well, thatever is going on, I hope you sort it out.
When tigerbeard worked in Milton Keynes the company's social group had a wine tasting society. They used to meet up at least once a quarter and taught me an awful lot about wine. I too am next to useless at identifying individual characteristics.

The two things I learned was that in general the more expensive the wine the better it tastes, and that every person has a price beyond which they can't taste the improvement in quality of wine.
Gotten into any New Zealand sauvignon blancs yet? They're my current favourites, at least for white wine :)
You have any you care to recommend? I'd love to give them a shot (no pun intended). Next week is the white wine class, so perhaps I'll know a bit more then.

The one wine that almost everyone agreed on (in that we couldn't stand it) was a Grüner Veltliner. Apparently, this is a famous Austrian vintage and goes well with their cuisine. I found it far too tart (not that I particularly object to tarts), but I'm willing to give it another try and see if the right food makes a difference.
Try Oyster Bay or Cloudy Bay. Neither have ever disappointed. In general, I find you can't go wrong with them :)
as a certified wine bithch....i will say when i first strated leanring about wines it took a while. what really helped me "break through" was a class where we sat asn smelled wines then in little portion cups smeeled the things that the wine smelled like, chocolate, honey, butter, ceader, tobacco, leather, apricot, and many more. being able to individually identify the scent than look for it in the wine really made the come to life so to speak. if you ever get a chance to da a tasting like that i highly recommend it. and give gruner another chance with food, its defantly a good grape in the right setting.
beware wine obsession to follow!