DEPARTMENTS

Editor's Note:
People who taste together...

Happenings

Contributors

Introduction to the Guide: The Art & Science of Tasting

The Best for $10 or Less

What's in a Scent? by John Szabo, MS

Last Word: La Force Tranquille Notes from Alexandre Thienpont


 

 

Check out some of the things covered in the Fall 2014 issue below;
if you'd like to read more, subscribe!

Studying the Classics
What do winemaking students—trained to sniff out wine faults—make of legendary wines with their share of rough edges? We attend a class at the University of California at Davis's Department of Viticulture and Enology, tasting classic California cabernets from the '70s and '80s.


Shape
Gilian Handelman, an enologist and educator at Jackson Family Farms, trains winemakers by drawing rather than writing tasting notes. She leads our tasting panel in a wine visualization exercise.


Oak
Explore oak's influence on texture in Chablis, its impact on the coastal whites of Santorini and the facets it brings to Rioja, from wines with no oak at all to extended aging in barrel.


Tea Master
Luke Sykora tastes oolongs with Peter Luong of Song Tea in San Francisco.