Posts Filed Under wine appreciation
One of the ancillary benefits of being hosted at Auction Napa Valley are the winery-sponsored dinners that take place during the evenings preceding the big auction event.The food is usually fantastic, the wine is flowing (often a bit too) freely, and it’s hard to beat the locations.
For example, when I attended a few weeks ago, I joined bidders on one evening at Ma(i)sonry in Yountville for dinner and wines provided by Ma(i)sonry and Blackbird Vineyards owner Michael Polenske (where I finally met Blackbird’s winemaker Aaron Pott, whose humorous personality matches exactly what’s been described in the media published about him over the last few years).
The dinners aren’t exactly my scene – the people, food, and beverages are all top-notch, don’t get me wrong, but I’m nowhere near fitting the ascot-wearing-rich-white-guy mold, and while most of the guests are affable, welcoming, and only fit that mold peripherally, I still feel mostly out of place at those things.
So when I showed up for the second dinner on my itinerary, at Nickel & Nickel in Rutherford, I expected to feel the odd-man-out (which I did) but to be welcomed warmly (which I was, by proprietress Beth Nickel), and to be served over-the-top steakhouse food, probably in the cellar (which we were).
What I didn’t expect, though, was to get a sort of masterclass in Napa Valley Cabernet terroir.
Which I did…
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Welcome to the Weekly Wine Quiz!
Based on feedback from ever-so-vocal-and-intelligent peeps like you, I do not supply the quiz answer directly in the post – you will need to tune back in later in the comments section for the answer. Blah, blah, blah – you know all this already…
Anyway, this week we’re continuing the WWQ theme of stinky wine faults! Enjoy!
Also: don’t forget, Wine Blogging Wednesday #75 is next week on March 21st! Get your single vineyard wines ready, peoples!!!
Okay, now back to WWQ, already in progress:
Oh, Captain! Mercaptan!
Sometimes good wines just go… bad! Meaning, of course, that chemical faults can often ruin an otherwise perfectly good bottle of vino. Organic compounds known as mercaptans can cause what kind of off-putting stench in a wine?
- A. Onions and cabbage
- B. Rotten eggs
- C. Potted plants
- D. Burnt matches
Cheers, good luck, and happy (and safe!) St. Paddy’s Day!
Welcome to the Weekly Wine Quiz!
Based on feedback from ever-so-vocal-and-intelligent peeps just like you, I do not supply the quiz answer directly in the post – you will need to tune back in later in the comments section for the answer. So you can put your answer in the comments for potential bragging rights later (not that you’d gloat… too much…).
This week we’re kicking off the next WWQ theme, which has to do with a geeky topic that we all hate to face as wine lovers but chances are we cannot, alas, entirely avoid: stinky wine faults. Sooner or later you’re going to run into one of these, so you might as well embrace the fact of the stank and know the enemy!
“Taint” Too Good
Sometimes good wines just go… bad! Meaning, of course, that chemical faults can often ruin an otherwise perfectly good bottle of vino. Do you know which chemical compound causes what is known as “cork taint?”
- A. mercaptans
- B. 2,4,6-trichloroanisole
- C. Butyric acid
- D. Sulfur Dioxide
Cheers – and good luck!