How to Host a Wine Tasting at Home or Online
Have you ever wanted to do an at home or virtual wine tasting? It’s fun and easy. Here are a few steps to help you plan your next tasting either in person or virtually.
1) First — Get Your Supplies:
• Wine – at least two different ones
• Glasses for all who are attending in person
• Notepads and pens to write down tasting observations
• Water
• Snacks – think cheese and crackers
• Plenty of spaces for people to sit
2) Practice Tasting Wine:
Spend about 20 minutes looking, smelling, seeing and tasting wine. Take a look at this video to help you understand the steps to tasting wine that you can share when leading your own tasting.
3) Do a Comparative Tasting
Here are a few different choices for such a tasting:
• Same Wine / Different Region – i.e. A Cabernet Sauvignon from France and one from California
• Same Wine / Different Winemaking Method – Chardonnay; one that is oaked and one that is unoaked
• Same Wine / Different Price Point – Does price matter? Try one under an agreed upon price point and one above that number for the same wine
• Different Wine / Same Style – Pick a wine style (see all 9 wine styles here) and find a varietal wine within that style to learn what you might like
• Different Wine / Same Region – Pick a region like Napa or Tuscany and choose two wines that are from that area but made differently
4) Zoom/Virtual Tasting
If you can’t host one in person, make sure you let your audience know what comparative tasting type you are doing and what wines they will need to follow along online. Do advise them of having glassware available, water, snacks and a comfy place to sit to try the wines as well as having a pen and paper handy to write down notes that they have as they taste. And make sure people turn on their cameras and microphones or have access to the chat feature so you can all interact and discuss your experiences as you taste the wines.
5) Make it fun
You can purchase wine tasting notepads from a source such as Wine Folly or create your own by searching Google for wine tasting and seeing what samples are out there that you can make at home.
It’s all about the adventure to learn more about wine! What kind of wine tasting will you host? Or, if you’ve hosted a home wine tasting, how did it go? Do you have tips for others? Did you know Musto Wine Grape has Virtual Winemaking Classes? Head over to WinemakingInstructions.com to check out our virutal classes on wine making, wine blending, and more!
Written by Michelle Griffis aka the Nutmeg Nose for MWG
Sources
Pocket Guide: The 9 Styles of Wine
The world of wine is a big one. Whether you are a newbie winemaker or drinker, or one of the pro’s that just needs a refresher.
We put together a printable pocket guide for identifying the 9 styles of wine.
This printable pocket guide provides a simple overview of each of the 9 styles of wine and what characteristics to look for. Its a great idea to keep handy in your wine tasting notebook so as you write your tasting notes you can easily identify each wine!
Once you are able to taste the 9 styles of wine, it will give you a better understanding of wine as a whole. Once you have a good understanding for wine, you’ll be able to fully understand tasting wine and even making it! Obviously wine tasting and winemaking can be complex but with dedication for learning, and having the support (us!) it can ensure your success.
Other types of reference guides that are good to keep handy are things like a wine tasting wheel and color chart that allows you to identify more colors, aromas and flavors!
Want to make your own wine? Musto Wine Grape Company is here to help. Give us a call at (877) 812-1137 to speak with one of our Crush Crew members to get you on track to making the wine of your dreams!
A White Wine Drinker’s First Shot at Tasting Red Wines
A White Wine Drinker’s First Shot at Tasting Red Wines
Christina has given me a few bottles of wine to stretch my tasting abilities and educate my nose and taste buds. Here’s how it went! My go-to’s have always been a sweet white or rosé, I haven’t really ventured out with reds mostly because the first red I had was gross and I figured all red wines were like that. I was definitely wrong! Note, I am a beginner at tasting red wines so these are very amateur notes.
The first wine Christina gave me to try was a 2018 Sonoma Cabernet Sauvignon.
Ashley: I smell cherry the most, with kind of a plumy smell, and maybe prune; but cherry was the first thing I smelled.
Christina: Great! Next time think about what kind of cherry – Black cherry? Red cherry? Ripe cherry?
Ashley: It has a nice deep purple toned color to it and has no floaters.
Christina: Good, the browner the tinge of the wine the older the wine is.
Ashley: There’s no carbonation or fizz – I’m used to the wines I drink having bubbles or a little fizz to them.
Christina: Good! Fizz really only happens if the wine wasn’t taken care of or if it is a sparkling wine.
Ashley: It makes my mouth pucker at first but doesn’t leave my tongue dry for long, it goes away quickly.
Christina: If you salivate that means the wine is high in acid, if it dries out your mouth that means tannins are present. Sometimes people use the word “pucker” referring to both. Next time try to think about what is causing that feeling? Is it the salivation in your mouth like if you just tasted a bitter lemon, or is it the drying out of your mouth/chalky feeling in your mouth?
Ashley: Alcohol is pretty high!
Christina: Glad you picked up on this! Most Cabernets from Sonoma and Napa California are higher in alcohol.
Ashley: Kind of tastes like a Cigar.
Christina: That usually has to do with barrel aging or growing region; you find this characteristic a lot in red wines from Chile and Argentina. If you find it in a CA wine it’s usually due to barrel aging in a heavy toasted barrel.
Ashley: I pick up black pepper but it’s not strong.
Christina: I’m glad you thought about the type of pepper. That’s great. Try to be as specific as you can be.
Ashley: It’s easy to swallow but gives a hot feeling in my chest, kind of like if you drank something hot with cinnamon.
Christina: That is an indicator of high alcohol. Good job picking up on that!
Ashley: Kind of a charred taste, like eating the black burnt part of a marshmallow or pizza crust.
Christina: This has to do with the aging process of this wine. It sounds to me like it was a little “tight” and could have been laid down for a few more years so the balance of fruit and earth could shine through. Great specific description of what you tasted.
Ashley: It’s not something I would drink on a regular but it wasn’t terrible.
Christina: Great, you are figuring out what you like. Think about what type of food you would have this with and if it would change your perception of the wine.
Next was a 2015 Cabernet Sauvignon 169.
Ashley: This one gave a rush of burning through my nose upon first sip and swallo2. It reminds me of the sensation you get when you burp through your nose
Christina: This means it’s got a decent amount of alcohol in it.
Ashley: I definitely taste black pepper with this one; it’s very smooth, smoky and earthy. Kind of when you eat a vegetable right out of the garden without washing it and it has like dirt on it haha!
Christina: Haha those are good descriptors!
Ashley: It doesn’t seem to be too high in tannins, after a few sips my tongue started to dry out, but right off the bat I didn’t feel much dryness.
Christina: This means the tannins were balanced, soft, and supple. That’s a good thing for red wines.
Ashley: I also got black cherry and plum in this one, though it is dry it kind of gave me the impression that it was going to be slightly sweet, because it smells like it but it definitely was not sweet.
Christina: This happens a lot with dry red wines; you get sweet notes on the nose but not on the palate. Good job picking up on the fruit aromas!
Ashley: Overall this is the first red wine I didn’t hate and would actually drink again! I definitely see myself enjoying it with a steak for dinner.
Christina: Wow that’s great!
The last wine I tried was a 2018 Chilean Malbec.
Ashley: Very earthy, I got that same dirt taste from the cab but it’s way more prominent with this one.
Christina: Good descriptors!
Ashley: It’s also very dry, significantly drier and higher in tannins than the cab 169. It dried my tongue out on the first sip and kind of made my throat feel dry too.
Christina: Perfect! Now you know the difference between medium/balanced tannins and high tannin wines.
Ashley: I do pick up on a black pepper, and get some licorice, some bitter blackberry as well. But the dirt taste is what my mouth captures first and sticks throughout the whole experience.
Christina: Okay good observations and descriptors!
Ashley: I wasn’t a fan of this one because the dirt taste was all I could focus on.
Christina: Good! You know now that you don’t like high tannin earthy wines.
Reflection
The Cab 169 from Suisun Valley, CA definitely left an impression on me and I am going to explore with other wines from the similar region and see what else I can take a liking to! Overall this was a fun experience and I look forward to experimenting and broadening my wine horizons. A big thanks to Christina for being an awesome teacher, it’s looking like I’ll be a pro at tasting and winemaking in no time!
If you are interested in wine tasting and help with developing your palate, do not hesitate to reach out to us at Sales@JuiceGrape.com, or by calling us at 877-812-1137. At Musto Wine Grape we are always searching for ways connect with you and help you along in your winemaking and wine loving journey. We offer a wide variety of products, services and classes to help you create a wine you love and assist you in being able to experience the way wine was created to be experienced!
For updates on harvests, educational tutorials and more, follow us on Instagram and Facebook.
Bordeaux wines to try this winter
Are you a fan of Bordeaux wine? Check out these Bordeaux wines to try this winter as you snuggle up in your own chateau to drink by the fireplace.
2014 Château de Pez (St-Estèphe)
This is the oldest domain in St. Estèphe, dating back to the 15th century. Reach for this if you like red wines from the St-Estèphe region, which are highly structured, powerful, full bodied, and oftentimes tannic with excellent aging potential.
Find it at Toast Wines by Taste in West Hartford CT for $55.99
2016 Chateau Landereau (Entre-Deux-Mers)
Yes, Bordeaux makes delicious white wine too, though people oftentimes forget this. The region of Entre-Deux-Mers is producing some of the best quality wine at a low price you can find, simply because this sub-region does not yet have the name recognition that other areas of Bordeaux do. Jump on this deal before too many people realize how good it is!
Find it at The Wine Thief in New Haven CT for $16.00
2010 Sociando-Mallet (Haut-Medoc)
2010 is one of the best vintages on record in Bordeaux. If you enjoy wines that scream blueberry, raspberry, leather, and chocolate, this one is sure to please.
Find it at Table and Vine in West Springfield MA for $49.99
2015 Chateau de Lardiley (Bordeaux Blanc)
Organically grown, this wine is made from the Semillon grape. This pairs great with light fare or as an aperitif before a meal. Think aromas of peach, pear, citrus. Light and fruity with some sweetness, this is a good introduction in white Bordeaux for the wine drinker who isn’t convinced they’ve had one they’ve liked so far.
Find it at Wagon Wheel Fine Wines in Stamford CT for $15.99
The Winemaker’s Think Tank: Vol 25 – Why is my wine evaporating?
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
Why is my wine evaporating?
Just like water or any other liquid, with prolonged exposure to air, wine can evaporate. When aging wine in an enclosed container such as a tank, carboy, or demijohn, the container should have an airtight seal via an inflatable gasket or an airlock and bung. This will help prevent against oxidation and will reduce the amount of evaporation dramatically. If you still see some evaporation happening in one of these closed containers, evaluate your bungs and seals as they may not be working properly.
The main source of evaporation in winemaking is through barrel aging. Barrels are a porous environment that allows the wine to “breathe” over time. This “breathing” process is essentially evaporation. The wine is exposed to air through the porous staves and small portions of the wine evaporate into the atmosphere. This has positive effects on the wine as it creates a creamier mouthfeel, can reduce the perception of acidity, and imparts oak flavor. The barrel must be filled monthly with additional wine to reduce the head space and replace the evaporated product. This will prevent the wine in the barrel from oxidizing. While the breathing process may be a source of frustration, as you witness your wine evaporating into thin air, it will help you to create a fuller, heavier, more lush wine.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
Notes from our Winemaker Frank Renaldi about the Chilean Sauvignon Blanc
Notes from our Winemaker Frank Renaldi about the Chilean Sauvignon Blanc
“Good day, Grapes looked really good. No mold, clean, juicy. Let set with enzyme for 5 hours. Good press. Tomorrow will measure, adjust and add goodies and pitch yeast.” – We are sold out of the white grapes but still have some reds grapes and white & red juices available Give us a call at the office to secure your order!
Don’t forget to sign up for the Spring Bootcamp with winemaker Frank Renadli! Learn how to make great wine at home in just 5 weeks!
The Winemaker’s Think Tank: Vol 12- Common Winemaking Faults and Flaws
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
In this week’s Winemaker’s Think Tank we outline the difference between flaws, faults, and how to identify them.
- Flaws
- Flaws are a mistake made in the winemaking process that leads to a property in the wine that is not characteristic of the varietal
- Stylistic Choice vs. Flaw
- Imbalance Flaw
- Acid vs Sugar, Oak Levels, Alcohol Level
- Visual Flaws
- Haze, Sediment, Effervescence, TA Crystals, Floaters, Lack of Color Saturation
- Aroma/Bouquet Flaws
- Lack of Aroma, Non-varietal aroma, Over-oaking
- Faults
- Faults are often a microbial or chemical reaction within the wine in some part of its life that significantly alters a wine, eventually leading to the point of spoilage.
- Oxidation Faults
- Acetaldehyde – oxidation of Ethyl Alcohol smells like sherry, or old apples, browning
- Causes: headspace, low sulfites, poor corks, bacterial contamination
- Acetic Acid – Vinegar
- Causes: Acetaldehyde, Acetobacter bacteria react with ethanol, Fruit Flie
- Ethyl Acetate – Nail Polish Smell
- Oxidation of Acetaldehyde and Acetic Acid
- Causes: headspace and bacterial contamination
- Acetaldehyde – oxidation of Ethyl Alcohol smells like sherry, or old apples, browning
- Sulfur Faults
- Hydrogen Sulfide – Rotten Eggs Smell
Causes: lack of yeast nutrients, yeast stress, sulfur sprays, yeast bi-product, high temps - Sulfur Dioxide – Burnt Match Smell
Causes: over sulfating, wild yeast - Complex Sulfur Faults- Mercaptans, DMS, DES, DMDS, DEDS
Causes: Hydrogen Sulfide reacting with Ethyl Alcohol
- Hydrogen Sulfide – Rotten Eggs Smell
- Microbial Faults
- Brettanomyces – Barnyard, Horse Saddle, Antiseptic Ointment, Band-Aids, Bacon, Clove
- Causes: spoilage yeast cells that are incredibly dangerous and difficult to eliminate. Most often found in contaminated barrels, winery cleanliness, resistant to acid and SO2
- Geranium Taint – Fresh cut geranium leaves
- Causes: Reaction of potassium sorbate with Lactic Acid Bacteria in the presence of Ethyl Alcohol
- Refermentation – Fizzy wine, popped corks
- Causes: Yeast or microbial fermentation of residual sugar
- Brettanomyces – Barnyard, Horse Saddle, Antiseptic Ointment, Band-Aids, Bacon, Clove
- Other Faults
- Cork Taint – Wet basement, wet old newspaper, mildew
- Causes: strain of trichloanisole on cork (cork taint); mold that contacts chlorine and wood
- Heat Damage – Cooked fruit smell, brick red color, similar to oxidation
- Causes: leaving wine in a hot car, in the sun, etc.
- Cork Taint – Wet basement, wet old newspaper, mildew
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
Come Celebrate Your Winning Wines on January 21st
The results are in and the date is set! Come Celebrate Your Winning Wines on January 21st, 2016.
The 2016 Musto Wine Grape Company, LLC. Wine Competition Dinner will entail a catered dinner, medal ceremony, wine themed games, dancing, and raffle prizes. All raffle money proceeds will be donated to the Wounded Warriors Project.
This is an event you don’t want to miss! There may even be a possibility of hitting Frank Musto in the face with a pie! (Shhhhh don’t tell Frank ;))
Tickets: Purchase HERE
Results: Musto Wine Grape Wine Competition Results!
LOCATION:
Zandri’s Stillwood Inn:
1074 S. Colony Rd, Wallingford, CT 06492
January 21st, 2017
6:30PM – Midnight
We Hope To See You There! Cheers!
Harvest Update: 8/25/2016
ARRIVING to Hartford, CT Early Next Week:
8/29/2016:
LODI
- Costamagna Chardonnay
- Lodi Gold Grenache
- Valley Beauty Barbera
- Smiling Baby Merlot
- Valley Beauty Zinfandel
9/1/2016:
LANZA – Suisun Valley
- Sauvignon Blanc
CENTRAL VALLEY
- Cry Baby Muscat (42lb)
- Muscat King (42lb)
- Cry Baby Thompson Seedless (42lb)
- Lugano Old Vine Zinfandel
- Lucerne Old Vine Zinfandel
JUICES from LODI
- A Mix of Varieties
Call 877.812.1137 or email sales@juicegrape.com for more information
Take An Adventure to Lodi Wine Country
We are bringing Lodi Wine Country to you this fall. An exciting time for the region, Lodi was recently named “Wine Region of the Year” by Wine Enthusiast Magazine. The grapes are grown in a Mediterranean style climate producing wines of great character and strength. Keep an eye out for our newer Italian Wine Grape Program from this region. These grapes will be producing some fantastic and age worthy wines.
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