Fall 2014 - Wine & Spirits Magazine

Fall 2014

INSIDE THE ISSUE

Fall 2014

The Art and Science of Wine Tasting

Editor’s Note
People who taste together…

Happenings

Contributors

Introduction to the Guide: The Art & Science of Tasting

What’s in a Scent? by John Szabo, MS

Last Word: La Force Tranquille Notes from Alexandre Thienpont

Editorial Features


Studying the Classics

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

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

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

Tea Master

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