Wine Tasting: Mark West Pinot Noir

 

Name:  Mark West Pinot Noir

Variety:  Pinot Noir

Region:  Appellation California

Country:  United States

Year:  2018

Price:  $9.99

Online Review:  In the glass this wine was a little light colored.  Similar to a light garnet.  However, in the glass the wine presented thick legs.  The nose of the Mark West Pinot Noir gave forth aromas of young plum, vanilla, raw raspberry and a little bit of black cherry.  Very little alcohol aroma was observed.  According to the bottle, we were to be prepared to notice flavors of red and black berry.  Also some spice.  Our actual observations were of young berries, mild cherry and a little bit of smokiness.  For texture or mouthfeel, we all felt it was a smooth drinking wine.  The three textural comparisons were satin, cotton and pima cotton.  More smooth than rich.  Tannins were balanced and mostly noticed on the sides of the tongue.  Finish of the Mark West Pinot Noir was short to medium and pleasant.  Overall, we felt this was a good wine that won't overshadow what you're eating.  Two out of three felt it was a reasonable value.  (https://www.honestwinereviews.com/mark-west-pinot-noir-review#:~:text=Tannins%20were%20balanced%20and%20mostly,it%20was%20a%20reasonable%20value.)

Wine Folly:  (Wine Folly, pg. 150-151).  Not surprisingly, the cherry and raspberry aroma and taste were evident in this Mark West Pinot Noir.  I did not get any of the mushroom flavor/smell, but the spice of the clove was prominent and the vanilla flavor slightly creeped in during the aftertaste.  Just as Wine Folly mentions, I found the tannin in this Mark West Pinot Noir to be significantly less than in the last red wine that I tasted (Cabernet Sauvignon).

My Review:  I had a difficult time identifying the primary flavors as I tasted this Mark West Pinot Noir.  Although I noticed the initial taste of fruit (cherry and raspberry), the spice overtook my taste buds quickly thereafter.  Although I have very limited experience with red wines, I think that I may prefer a higher concentration of tannin than this pinot noir offered.  I did not decant the wine for this tasting, but after learning about more about the benefits of that process during Professor Boyer's lectures, I plan to do so in the future.

I did not pair this Mark West Pinot Noir with any food.

Wine Tasting: Chateau Ste. Michelle Riesling

Name:  Chateau Ste. Michelle Riesling

Variety:  Riesling

Region:  Columbia Valley

Country:  United States

Year:  2019

Price:  $9.99

Online Review (Tasting Notes):  Our Columbia Valley Riesling is a blend of Riesling from throughout Washington's Columbia Valley.  The wine offers crisp apple aromas and flavors with subtle mineral notes.  This is our everyday Riesling that is a pleasure to drink and easy to match with a variety of foods.  (https://www.ste-michelle.com/2019-riesling/5637260840.p)

Wine Folly:  (Wine Folly, pg. 158-159).  Without question, this Chateau Ste. Michelle Riesling maintains a very unmistakable floral aroma with distinct traces of apple.  Of the primary flavors and aromas, I definitely experienced the lime taste, although I am simply unfamiliar with what Wine Folly's idea of "beeswax" or "jasmine" might taste or smell like.  Oddly enough, I completely understand the petroleum flavor that it refers too - I was unable to put my finger on that aspect during my tasting.  As expected, this Riesling possessed a high level of sweetness and acidity.

My Review:  Now this is more like it!  Although I am thoroughly enjoying branching out into the realm of more red, bitter wines, it was nice to enjoy a sweet beverage this evening.  This Chateau Ste. Michelle Riesling delivered a smooth (yet acidic) flavor combination of lime, apple, and pineapple.  Additionally, its floral aroma and crisp finish provided a nice refreshing experience.  To date, I would consider this to be my favorite white wine.

I did not pair this Riesling with any food.

Wine Tasting: Ecco Domani Pinot Grigio

 

Name:  Ecco Domani Pinot Grigio

Variety:  Pinot Grigio

Region:  Tre Venezie

Country:  Italy

Year:  2019

Price:  $8.47

Online Review:  Ecco Domani is a pale straw in hue and has delicate floral aromas with a hint of citrus.  On the palate, the wine offers tropical fruit flavors and a crisp, refreshing finish. (ryanswine.com/product/ecco-domani-pinot-grigio/)

Aging:  The grapes for this wine were gently crushed and pressed, and the juice was allowed to cold settle prior to fermentation in upright stainless steel tanks for three weeks at an average temperature of 64 degrees Fahrenheit.  The wine was aged sur lie for two months and then on light lees until bottling to preserve a clean and full mouthfeel.

Wine Folly:  (Wine Folly, pg. 149)  The peach taste and lemon zest were very prominent; however, I did not experience any almond flavor whatsoever.  There may have been a slight hint of cantaloupe, but the primary fruits that I tasted were peach and pineapple (maybe even a touch of apple).  Served chilled, this Pinot Grigio was very light and crisp, albeit without a pronounced odor. 

My Review:  This Ecco Domani Pinot Grigio did not give off a significant aroma, so it was not a great surprise that I failed to detect a strong taste either.  More than anything, this wine delivered small flavors of peach, lemon, and pineapple with a crisp finish.  I would not say that I did or did not enjoy this beverage, as it simply did not have much flavor.

I did not try this Pinot Grigio with any food, although I can see it pairing well with lighter meats such as fish.

Wine Tasting: 14 Hands Cabernet Sauvignon

 

Name:  14 Hands Cabernet Sauvignon

Variety:  100% Cabernet Sauvignon

Region:  Columbia Valley (Southeastern portion of the state of Washington)

Country:  United States

Year:  2017

Price:  $12.00

Winery Review:  The 14 Hands Cabernet Sauvignon is a rich, juicy red that features aromas of dark cherry, black currant, coffee, and subtle hints of spice.  These flavors are complemented by a touch of spicy oak and emphasized by refined tannins. (https://www.14hands.com/2017-cabernet-sauvignon/5637164081.p)

Aging:  The wine was aged for several months in a combination of American and French oak barrels to soften and round the blend.

Wine Folly:  (Wine Folly, pg. 88) I absolutely taste the dark berry flavor (black cherry and black currant), although I did not get any coffee as the winery review suggested.  The most prominent flavor to me was a spicy cedar, but I did not taste any graphite.  The high presence of tannins was evident, as the Cabernet Sauvignon had a rather bitter flavor.  Apparently wines from the Western U.S. can have a dusty or minerally taste from volcanic soils, and I definitely experienced an earthy zest as I drank this particular wine.

My Review:  Although I tend to prefer sweeter flavors to bitter ones, I truly enjoyed this Cabernet Sauvignon!  The spice of the wine provided an interesting complement to the darker fruity flavors, while the wooden taste of the barrels was evident in the aftertaste.  This was a nice first experience with red wine, as I have primarily enjoyed white wine so far.  I would certainly order this at a restaurant.

I did not drink this wine with any food, although I can imagine it pairs delightfully with rich meats as Wine Folly suggests!

A Brief Introduction & My Experience with Wine

My name is Max Dillon and I am currently a senior at Virginia Tech pursuing a dual degree in Smart and Sustainable Cities and Environmental Policy and Planning with a minor in Geography.  After enjoying the last live section of Professor Boyer's infamous World Regions course my freshman year, I was determined to enroll in another class instructed by the "Plaid Avenger" before finishing my academic career in Blacksburg.  Fortunately for me, Geography of Wine fit perfectly into my schedule this semester, and I cannot think of a better way to conclude my college experience than by receiving credit for learning about (and sipping on) an alcoholic beverage!  This blog will serve as a repository of my thoughts and opinions as I adventure into the fascinating realm of wine.

Up to this point in my life, I would consider my personal experience with wine to be very limited.  Similar to most young adults, I have engaged in the process of sampling various categories of alcoholic beverages in an effort to identify the drinks that taste the best to me.  While wine is not incredibly high on my list of preferred beverages at the moment, it is not at the very bottom either.  Generally speaking, I have learned that I tend to prefer sweeter, white wines as opposed to more bitter reds (although I must admit that conclusion is drawn from a very limited sample size).  My Dad's side of the family drinks white wine (specifically Chardonnay) pretty routinely, so I guess I can credit my affinity for that particular variety of wine to genetics!  As the semester moves along, I look forward to discovering new wines that I can enjoy on a regular basis.

My primary encounters with wine have come from occasionally visiting wineries with my family (only two or three total visits).  Last fall, we visited the Beliveau Farm Winery located just outside of Blacksburg, Virginia to celebrate my brother's birthday, and throughout the day we participated in several wine tastings.  Although my memories of the specific names of each wine have faded, I distinctly remember consuming some delightful (in addition to some rather unpleasant) cups of wine that day.  Thinking back on the beautiful vineyard and landscape of the Beliveau Farm Winery, I now have a much greater appreciation for its unique terroir.  As this course progresses, I am eagerly anticipating the opportunity to learn about wine from an academic standpoint (its origins, the process of creating wine, wine/food pairings), while also exposing myself to the unique flavors (and health benefits) of wine that I may not have otherwise encountered.

Cheers to a great semester! (I am pictured on the left below)