Sunday, January 30, 2022

Geography of Wine Class



 

Hi, my name is Chuyao Yu. I'm a senior student in Pre-Vet major. I loved animals and most of all I loved dogs. I have two dogs and I was so lucky to have them in my home. I like to walk with them every day and took them on long walks around the parks on the weekend. Also, I'm passionate about cooking. Sometimes all of us need to do something pleasant and funny. Cooking by myself gives me satisfaction and rest from everyday life. 

What attracted me to take this class? Every time I finish cooking, I‘m unsure of what types of wine to choose. I believe every dish can be perfectly matched with wine. I have had an affinity for wine since I was very young. My dad was obsessed with drinking, he was always smoking a cigar and drinking wine. There are all kinds of different glasses at my home for different wines. I have been interested in wine since I was a child.

I had my first drink at my 21st birthday party.   One of my best friends sent me a bottle of champagne, I've loved the aromas and flavors of the wines. I think tasting the wine is a very personal experience. Everyone has different opinions about the same wine, and I think that's part of the charm of wine. 


I want to learn about where wine grapes are grown, how wine is made, the differences from one wine to the next, and how wines transform or shine when paired with food, and so on.  I hope to learn the knowledge of wine and have fun during the class!

Tasting - Barefoot Moscato, Strawberry

 



Name: Barefoot Fruitscato Strawberry

Variety: Muscat/Moscato

Style: White Wine

Volume: 750 mL

Alcohol: 5.5%

Region: California

Country: USA

Price: $6

Tasting - 2016 Testify 'Gimblett Gravels' Red

 




 
Name: 2016 Testify 'Gimblett Gravels' Red
Variety: 100% Malbec
Style: Red
Volume: 750 mL
Alcohol: 13%
Region: New Zealand
Price: $54

VINEYARD
Various vineyard sites throughout Hawke's Bay - Gimblett Gavels, Crownthorpe, Bridge Pa District - and Martinborough

VINIFICATION
Hand-picked in late April and transported in whole bunches from the vineyard to the close-by winery in small baskets. The fruit was then destemmed and only lightly crushed to allow the skins to slowly breakdown during the fermentation. The fruit was then cold macerated for 5 days on skins before slowly warming each of the 2 tonne fermenters and allowing a wild fermentation to kick in. Fermentation lasted 18 days before the wine was then macerated on skins again for an additional 19 days. The wine was then pressed to tank before it was put to a new 500 litre French puncheon and two three-year old French barriques.

MY REVIEW
Its color appears as dark red in the bordeaus style red wine glass. The cap for this bottle of wine is screw cap, it is very easy to open. It says it smells like fleshy plum, five spice and rich tamarillo on the first breath. I feel a slight vinegar and spice smell. The wine has a distinct structure mouthfeel, I tasted the taste of black cherries. The palate is structured straight through with dusty, drying tannins and lengthy dried tea notes. I like this wine and I will definitely recommend this wine to friends.

Tasting –JOSH CELLARS Cabernet Sauvignon

  Name:   JOSH CELLARS Cabernet Sauvignon Variety:  Cabernet Sauvignon Style:  Red Volume:  750 ml Alcohol:  13.5% Region:   California Coun...