How To Be A Snob: Drinking Alcohol - The Watchtower of Destruction: The Ferrett's Journal
How To Be A Snob: Drinking Alcohol|
|Date:||February 26th, 2008 04:01 pm (UTC)|| |
The thing is -- I've been showing people how to do tastings, and they get it.
The trick is to start with New Zealand Sauv Blancs, which have such unexpected scents that you totally notice them. I mean, "lemon" is the least of it. Peach, even stuff like pineapple and mango. And the thing is -- everybody can smell it. You totally notice it, and because of that, you start to figure out how to do the whole thing.
'Course, that doesn't stop me from preferring table wines to fine wines . . . I like drinking the stuff, more than tasting it.
That said, if you can ever pick up one of the Marlborough (New Zealand) Rieslings, do so -- they're FANTASTIC. They're just so wacky.
I mean, Reisling is the wackiest varietal, with its petrol notes, and New Zealand is the wackiest region, with its tropical fruit notes, so putting them together is HYSTERICAL. I LOVE the stuff.
Ian, Wine And Spirits Educational Trust (International) Intermediate Certification holder, Pass with Merit.
I'm curious now. How do Australian wines compare to the New Zealand ones?
|Date:||February 26th, 2008 11:13 pm (UTC)|| |
Similar. They both have the nifty tropical things going.
I think that, on average, the New Zealand ones are a little more tropical, but I'm not sure about that, and, even if I'm right about that, it's only on average.
I've heard that there are some even wackier Australian vinyards that turn out wines with eucalyptus notes, because the vinyards are right next to eucalyptus groves, and the pollen blows over and gets on the grapes, and it stays in when they make the wine, so the reason that it smells like eucalyptus is that there's, y'know, eucalyptus in it.
But I haven't tasted wine from those vinyards yet. I want to.
NZ has a cooler climate, so the "typical" grapes are different. So, NZ has some smashing Pinot Noir, while Australia is more widely known for Shiraz (aka Syrah).
Counterexamples to this generality do exist, of course.
I mean, "lemon" is the least of it. Peach, even stuff like pineapple and mango. And the thing is -- everybody can smell it. You totally notice it, and because of that, you start to figure out how to do the whole thing.
"Cat's pee" is a common example scent used to describe NZ Sauv Blancs here in Australia. Not sure if it's real, or if the power of suggestion has people nodding in agreement afterwards.
|Date:||February 27th, 2008 12:11 pm (UTC)|| |
Gotta say, I think that may have more to do with regional pride and competitiveness than actual flavors . . .