Let’s Get Down to Brass Tacks
Let’s get down to the brass tacks.. tacks not tax as some might think. (Despite the impending tax season!) Technically we do not want to get technical.. but to follow up from our last ‘What do YOU Taste?’ blog.. we thought we would technically (get down to the tacks, folks!) get into it..
The question?
“Do flavors and aromas change in the wine depending on where the grapes are grown?”
The answer?
“Most certainly, yes! Let us explain…”
Before we do.. we want to finish the story of how we were able to enjoy that delicious Jordan Winery, Cabernet Sauvignon from our last blog.
We were up in the Sonoma, Healdsburg, Bodega Bay and Sebastopol area visiting family this last spring. The first night we arrived late and we stayed at the Hotel Vinea, a Travelodge by Wyndham. The hotel was nothing special but served its purpose. After spending the day driving the length of the state we were ready to settle into our room and rest for the days ahead. We checked in, walked up to our room and boy was it warm and stuffy. Before unpacking a bit we clicked on the AC. We must of started, turned off, restarted that AC 8 times before calling down to the front desk. As you can imagine, we were beyond frustrated with the situation. However, we kept our cool (we tried at least – ha!) and asked for the gentleman we called to come up to the room to check it out. He, I wish we would have gotten his name, fiddled with the thermostat and said he fixed it. We thanked him and he left.
Another hour passed and the room was warm, not cooling down.. but we were waiting it out .. enjoying some Dry Creek Fume Blanc and local cheeses from the market down the street. We ended up calling him back up to our room. We were extremely apologetic as we could see his exhaustion and panic over the problem. He let us know that the hotel was booked and I think he could sense the concern from our response. He let us know he’d be right back and returned with a room we could move to – a pocket 2-bedroom suite – they leave for the owner. It had a working AC – yes! We were in shock by his concern and hustle.
We began to talk with him and ask if they were under staffed and applauded him for his work ethic. He let us know that he has been dealing with difficult people all evening due to the problem and was the only one working onsite through the night after working all day as a Winery Cellar hand at Jordan Winery. We ended up talking with him for a good 20 minutes and told him we worked in the wine industry as well. He was a nice kid, Brian offered him advice and then we settled into our new room. A little while later we received a knock on the door. He was back with two bottles of wine – a Jordan Cabernet Sauvignon and Chardonnay. He bottled them at work that day and wanted us to have them. We were in shock. Niceties can go a long way and unknowingly make an impact.
The second night of our trip we stayed at the Inn at Occidental (and enjoyed the Chardonnay!). We highly recommend the Inn – quaint space, delicious continental breakfast… just lacked the kid from Hotel Vinea!
So! Using the bottle of Jordan Winery, Cabernet Sauvignon as an example… here is our overall thoughts to determine flavors based on the wine and where the grapes are grown:
1. Flavors and aromas are different based on the 5 basic styles of wine: White Wine, Red Wine, Rosé Wine, Dessert Wine and Sparkling Wine.
We know.. the Jordan Cabernet Sauvignon is a Red Wine. If you don’t know the grape variety or style – no harm in just googling it!
2. Flavors and aromas are different based on grape varietals (types of grapes). A bigger red wine will have flavors and aromas of dark fruit versus a lighter white wine will have flavors and aromas of bright citrus and green herbs. A bigger red wine will not have bright citrus flavors or visa versa.
We know.. Cabernet Sauvignon traditionally is a bigger red and will have dark fruit flavors and aromas, for example. There is no specific, defined answer or flavors to each wine varietal. Traditionally we match colors to the basic flavors… such as a lighter-colored Zinfandel will have flavors of cherry and cranberries (light red fruit) or a deep, rich Port will have flavors of fig and date (sweet and dark fruit). Additional flavor and aroma components derived from soil, weather or winemaking are further described below because they also play a part. Keep reading!
3. Flavors and aromas are different based on weather and elevation. Weather plays an integral part in the grape growing process. Grapes grown in a cooler climate, freezing climate, coastal fog climate, desert climate, extreme weather swings climate will change in flavor. Elevation has a similar effect to grape growing and flavor results. Elevation is not just on a large scale from valley to mountains but even as a microclimate such as one vine sitting upward on a hill.
We know.. the Jordan Cabernet Sauvignon is grown and produced in Healdsburg, California which is in the Alexander Valley. The Alexander Valley sits right off the Pacific Coast producing wet and cool winters and warm summers. Precipitation can range from 30-50 inches which keeps the soil moisture to the ideal. A Cabernet Sauvignon in Alexander Valley is going to taste different than a Cabernet Sauvignon out of Oregon, Australia, Temecula, CA or Europe based on the differing weather. As a rule… hotter and higher climates traditionally see thinner wines. What is a thinner wine? A thin wine can be classified in color and/or flavor. What wine are you looking for? Or even better yet – what food do you want to eat? Most of the time you’ll find the cuisine of the area pairs perfectly with the wine produced.
4. Flavors and aromas are different based on differing soil and overall terroir.
We know.. the Alexander Valley (Jordan Cabernet Sauvignon) has differing soil – sandy riverbeds to volcanic and rocky hills. Due to the weather many plants thrive resulting in flavor transfers – such as moss ‘tastes like forest floor’, volcanic rock ‘tastes of minerality’ or redwood ‘tastes of wood’. Similarly, a place such as Temecula, CA where it is hot, dry, sandy and desert-like is going to see more flavors from the chaparral. When choosing a wine – think of the area – what is the landscape? What do you want to taste? Our Hometown Wine Company Cabernet Sauvignon will be different than the Jordan Cabernet Sauvignon for this very reason.
5. Flavors and aromas are different based on winemaking styles.
We know.. the Jordan Cabernet Sauvignon is $60.00. From a consumer’s perspective the easiest way to determine winemaking style (aside from the professional palate that can pick up winemaking nuances) is based on price. Price, just like anything, is traditionally based from cost. The higher the cost, the higher the retail price. This method is not always the case – but can be in general. Wines that are $15 or less per bottle will not be aging in a higher priced French oak barrel. But! You might see a $60 bottle in one… Can you taste the difference? Not always.. and that is the best part of enjoying wine. Our motto? Keep trying until you find the perfect one.
What wine are you going to choose tonight? Yes, let’s get down to the brass tacks, we want to know!
As far as our choice… well, we haven’t decided yet. It might be time to get out the map and see where our tastebuds want to go.
#locatedhere
Brian and Sara
