Pairfect

Do wine tasters taste more than the rest of us?

Luscious and supple palate. Soft, approachable structure. Velvety textures and bright, full-bodied flavors. A hint of berry framed with smoky, toasty oak nuances. These descriptive words, often found on wine labels, are words and phrases that professional wine tasters use to describe their experience when taking a sip of fine wine. Typically, they are not the words used by the amateur wine drinker. Wine tasters, however, do not necessarily taste more than the rest of us. Instead, the senses can be trained or educated to pick out certain smells, tastes and textures.

Most of wine tasting actually comes from the nose. That's not to say that we all have the same taste and smell sensitivity. On the contrary, we each have a unique set of taste and smell receptors that shape our perception of different foods and drinks. Some people are born with a higher sensitivity to certain tastes and smells that are a must for wine tasting. While your senses can be trained, not everyone is cut out for the wine tasting world.

I am blessed with a sensitive palate, which has given me the opportunity to walk many vineyards in the early morning dawn and see the dewdrops glistening on the grapes. I love knowing that those grapes will result in a finished product that is so readily tasted and enjoyed by many. My passion and the loves of my life remain my wife and children, but thankfully my wife understands that my other love is wine. This Thanksgiving, gather family around to enjoy a glass of good wine and celebrate each other's passions. Cheers!


Wine of the Month
Kendall Jackson Red Summation
Formerly known as Kendall Jackson Meritage, this wine has been re-labeled and is now known as Kendall Jackson Red Summation. It has been many years since I have enjoyed such a big, bold muscle wine from this winery. The grapes were sourced from their many vineyards including San Benito, Napa and San Luis Obispo. This wine is a Bordeaux-style blend comprising of 66% Cabernet Sauvignon, 32% Merlot, 1% Cabernet Franc and 1% Petit Verdot. It was handcrafted in small individual lots throughout the wine making process for flavor distinction. Aromas of blackberry, black licorice and rich chocolate are evident. An upfront vanilla sweetness is noticed in the aroma, which pulls all these attributes together. The palate has juicy cherry, cassis and coffee tones. The wine finishes with fullness provided by ripe rich tannins and a lasting finish full of flavor. Enjoy now or will cellar well for the next two years.  

Cheese of the Month
Great Hill Blue Cheese
Great Hill Dairy is located on the shores of Buzzard's Bay, some 50 miles south of Boston. The dairy has long been known for its outstanding herd of Guernsey cows, as well as many prize-winning cheeses. Great Hill Blue Cheese is an internally ripened cheese made with raw, un-homogenized cow's milk resulting in a true gourmet quality cheese. The cheese is slightly denser than other blue cheeses and has yellow curd, as no bleach or food colorings are added. Upon coagulation of the milk, the curd is cut and stirred until reaching the desired consistency, at which time the whey is drained off. Each cheese is hand-filled using traditional techniques to ensure proper whey expulsion and curd structure. The creamy texture of this cheese is slightly crumbly. Its flavor is full, tangy and sweet with a slight spiciness. This is blue cheese at its best and richest.  

Recipe of the Month
Great Hill Blue Cheesecake
 
1 lb cream cheese, room temperature
12 oz. Great Hill Blue Cheese, room temperature, cut in small chunks
3 eggs, room temperature
Pinch of kosher salt
Pinch of cracked black pepper
º cup heavy cream
4 strips bacon, cooked and crumbled
1 Tablespoon chili paste
Ω bunch scallions, chopped (about 1 cup)
Yields:  12 appetizer servings

Preheat oven to 350∞F.  Spray an 8" x 8" baking pan with vegetable oil. In an electric stand mixer, mix the cream cheese and heavy cream until smooth. Add the eggs one at a time. Scrape down the sides of the mixing bowl. Add salt, pepper, bacon, scallions, chili paste and the blue cheese. Fold with spatula to combine completely. Pour cheesecake batter into the pan and bake until set, about 50 minutes. Cool on a rack at least 30 minutes before cutting. May be served at room temperature.

I trust you have enjoyed part 30 of our journey. Please feel free to email me with any comments or queries at This email address is being protected from spambots. You need JavaScript enabled to view it. or drop by in person at Piggly Wiggly Shelter Cove.