Pick the Perfect Wine Every Time!
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1 Pick the Perfect Wine Every Time! Swirl, Sip & Savor Like a Pro in 4 Weeks with Laurie Forster, The Wine Coach
2 Something to Sip on It is well to remember that there are five reasons for drinking: the arrival of a friend; one's present or future thirst; the excellence of the wine; or any other reason. Latin Saying Copyright The Wine Coach, All rights reserved. 2
3 Serving Temperature White F Full bodied whites can be served warmer Too cold flavors will be locked in glass Your fridge is 39 F Reds and Ports F Less tannin, more chill Chilling tannic reds make them more bitter Sparkling F Late Harvest / Sauternes F 3
4 Pinot Noir (a.k.a Burgundy) Pronunciation: PEE-noh nwahr Food s best friend Between super-powered & subtle Often a wine lover s favorite Conditions must be right for it to show complex aromas of cherries, strawberries, raspberries, nutmeg, rose petal, oregano, mushrooms, sometimes violets 4
5 What to eat with Pinot Noir Most any cuisine Poultry, pork, lamb Mushrooms Oily fishes like tuna & salmon Convert white wine drinker to red Ample fruit, soft tannins, silky smooth texture 5
6 Places that make great Pinot Noir Burgundy region of France Willamette Valley in Oregon New Zealand Italy (Pinot Nero) Austria German (Spätburgunder) Cooler regions of Australia Russian River & Monterey in CA 6
7 If Pinot Noir were a person The Diva Thin-skinned & temperamental during youth Matures well if treated with TLC Appeals to both red & white wine drinkers All flavors of red but light bodied 7
8 Tasting Process Look Smell Taste Describe Decide Copyright The Wine Coach, All rights reserved. 8
9 Leftover Wine? Air is enemy of wine Vacu-vin Inert gas Smaller vessel half bottle Lower temperatures help Fridge white or red then take out a bit before drinking 3-5 days for drinking 9
10 Syrah (a.k.a Shiraz) Pronuciations: See-RAH or SHEAR-oz Bold, spicy Deep purple Medium to full-bodied Firm tannins, ripe & smooth in nature Flavors include blackberry, black currant, black peppers, clove, licorice, dark chocolate, bacon 10
11 What to eat with Syrah Match made in heaven with grilled meats, stews & barbeque dishes A bold red that stands up well to gamey, rich proteins Pizza 11
12 Places that make great Syrah Northern Rhône region of France Barossa & Hunter Valleys in Australia South Africa Chile Argentina California, Washington, Oregon 12
13 If Syrah were a person Life of the Party Knows how to spice things up! Chameleon Live for today or more serious 13
14 Something to Sip on Pinot Grigio s red relative is? Pinot Noir Copyright The Wine Coach, All rights reserved. 14
15 Merlot Pronunciation: Mehr-LOW Unsung hero of wine world Great entry variety for newcomers Fruitier & softer than most reds Loaded with flavors currant, black cherries, plum, blackberries, blueberries, violets, peppery punch Blends well 15
16 What to eat with Merlot Summery lunch Salads with berry vinaigrette Light tomato sauce pastas Grilled meats Chicken, pork, tuna, salmon, mildly spiced meats Avoid super spicy dishes, delicate courses or strong cheese like Roquefort or Gorgonzola 16
17 Places that make great Merlot Right bank regions of Bordeaux Washington California (Napa & Sonoma) Italy Argentina Chile 17
18 If Merlot were a person Soft & cuddly Lovable Perfect for a party or for relaxing Backyard cookouts If overproduced or not handled with care love for it can turn to disdain 18
19 Tasting Process Look Smell Taste Describe Decide Copyright The Wine Coach, All rights reserved. 19
20 Decanting Why? 1. Aeration Younger more tannic reds Rough decant - Helps soften tannins Opens up aromas 2. Sediment removal Reds over 7 years Gentle decant Use candle or flashlight 3. Drama 20
21 Cabernet Sauvignon Pronunciation: Cah-burr-NAY Sow-vee-NYOH The King Nicknamed Cab A major ingredient in wines of Bordeaux Full body, firm tannins, bold flavors Black fruit aromas like blackberry, black currant, plum & black cherry Rosemary, bell pepper, mint, eucalyptus, tea, cedar & oak Earthy aromas like mushroom, tobacco, mineral, leather or tar 21
22 What to eat with Cabernet Sauvignon Bold, Grilled & Fat Grilled meat Fats found in meat & cream sauces naturally tame the astringent tannins Avoid delicate dishes 22
23 Places that make great Cabernet Sauvignon Bordeaux Napa & Sonoma Valleys Chile Argentina South Africa Australia Tuscany Washington, New Zealand, Long Island 23
24 If Cabernet Sauvignon were a person The Powerhouse Big, bold, in your face Handsome Well respected Aggressive in youth Softer, approachable with age Will outlast all others 24
25 Assignments 1. Try one of your favorite big reds with noticeable tannins: for example a young CA Cabernet Drink one sample right from the bottle well right after opening in a glass Try another sample after decanting or using an aerator like the Vinturi or Soiree 2. Try 2 different RED grape varietals you have never tasted and the name of the wine and how you would describe its personality 25
26 Questions? 26
27 27
28 Resources My website: Facebook Group YouTube Videos 28
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