• The Chopping Blog

Why Wine?

Cassandra
Posted by Cassandra on Mar 15, 2013

If you ask me whether I would prefer a great entrée or some light appetizers with a glass of wine, I would normally go for the entrée every time. But recently, I have been taking the time to look at The Chopping Block's extensive wine collection and see what all the hubbub is about as it relates to food and wine.

wine toastEvery co-worker I consulted had their list of favorite wines and an explanation for why they are so palate pleasing. I admit upon first glance it can be a bit overwhelming as our selection offer lots of variety. The novice could get lost in choices but I just figured it gives me more reason to taste more.

All team members agreed that for the novice it is better to start off with a lighter wine and move to a fuller bodied wine. Of course, I decided AGAINST this thought process just because sometimes I like going against the grain. This time I should not have let my rebellious nature take hold because the red that seemed to be the current team favorite (Banshee – a Pinot Noir) felt offensive to my taste buds.

When I came back to work and discussed it with David Indriksons (our team go to for questions in the world of wine) he suggested I try one of two others: Eden Valley (a dry Riesling) or Big Fire (a Pinot Gris). I decided to go full steam ahead and purchase BOTH for a taste test to balance out my Banshee experience.

bansheeBig Fire definitely turned the wine skeptic in me into a believer. It was light, fruity and fun. I then moved on to the Eden Valley which was a bit more “dense” in flavor yet fruity all the same. After I figured I had outgrown my novice status, I went back for the Banshee and found that it really was tasty in its own right after all.

Wine is definitely an acquired taste that is systematic. It works best when you pay close attention to the suggested pairing options for the bottle you are buying because if you are the wine and appetizer type it allows you to pair your appetizer in such a way that brings out the best of both the wine and food experience. Last but not least you truly should start with light and then move your way into fuller body. Each wine is made from a different family of grapes represent a different array of flavors some more distinct than others. Usually (in my experience at least), the lighter the shade the more subtle the flavor.

What wine are you drinking these days?

 

Topics: palate, Pinot Gris, Riesling, Wine, food, dry, collection, pinot noir, pairing, grape

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