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Wine
Wines at the local grocery store might not be exactly what they appear. Just ask Louis Rodie, wine and beverage manager at Market of Choice on Franklin Boulevard.
Some people think of Burgundy wines as cheap jug wine, whereas a real Burgundy is a Pinot Noir from France that may cost thousands of dollars per bottle, Rodie said.
"Don't go buy on misconceptions," he said.
But how can the wine-tasting uninitiated tell a Charles Shaw from a Château Lafite? First, they shouldn't worry about trying to taste properly and let their tongue - and nose - be their guide, Rodie said.
Try these tips next time you're in the mood to try some new vino:
- Have a neutral palate: Don't smoke or chew gum before tasting.
- Smell the wine before you taste it. Swirl it gently in the glass to aerate it.
- Let the wine sit in your mouth and dissipate before spitting or swallowing.
- Certain wines will have specific qualities, such as hints of berry of black pepper flavors. Rodie advises not to look for certain flavors. "Don't go look for things in wine because you might be looking for something that isn't there," he said. "The key is to be open."
- In general, Old World wines from Europe are going to be a little drier. Wines from the U.S., such as those made in Oregon and Washington, may be a little more "fruit-forward."
- If you find wine you enjoy, remember that it may not improve with age. About 95 percent of wines purchased daily in the U.S. are consumed the same day, Rodie said.
- Above all, have some serious fun. "Some people take it way beyond fun, but to me it should be fun," Rodie said.
Beer
Looking to try a new brew after years of drinking Pabst Blue Ribbon from cans? Widely regarded as the capital of microbrewing, the Northwest offers a variety of beers that share shelf space in local stores with imports from Europe and elsewhere.
The variety of styles might be overwhelming to the novice beer drinker, but Valley Vintner & Brewer employee Michael Zarkesh offered a few tips on how to expand your hoppy horizons:
- Don't try to memorize styles at first. Just sit down with four or five bottles and compare how they taste. "The first thing you have to do is just try stuff," Zarkesh said. "Get your hands on as many different types of beer at the same time as possible."
- See which characteristics stand out. Some beers will be darker and some will have more head, or foam. When tasting, you might detect different sensations created by beer ingredients, such as hops, malt and yeast. Often, these characteristics are similar among beers of a specific style.
- Mix the beer with air in your mouth, but don't swish, which may cause the carbonation will affect the taste.
- Beer may have a different initially taste than its finish.
- Try beer on tap versus beer from a bottle. "The one thing you learn when you start tasting beer is that the mode of transport and serving are of immense importance," he said.
- Even glassware is important. Wheat beers, pilsners and lagers are served in tall glasses because they should have larger head, whereas Belgians are served in wine-style glasses.
-Check bottle labels for suggested serving temperatures. Darker ales are often intended to be served closer to room temperature.
- Start with light-tasting beer such as lagers and wheat beers. End with IPAs and bitter beers. "It's very difficult to get that flavor out of your mouth," he said. "If you start with an IPA, you taste hops no matter what."
Coffee
Coffee enthusiasts tired of drinking the same-old double-nonfat caramel macchiato from their neighborhood corporate coffee shop, take heart: Although it may be less publicized than wine tasting, coffee sampling, or cupping, can put a new spin on this early-morning beverage.
Rodie suggests buying a some whole-bean coffees from a local store, gathering a few friends and having a cupping:
- Try locally roasted coffees. Buy small amounts of each, such as 1/4-lb samples.
- Don't discount decaffeinated coffees, which can also be flavorful.
- Use filtered water instead of tap water for better flavor.
- Consider using a burr grinder rather than the standard blade grinder. Although burr grinders are more expensive, they do not heat the beans as much.
- Try using a French press rather than a traditional coffee maker, which uses a paper or cloth filter.
- Once the coffee's made, smell it before sipping and fully taste it by letting it sit in your mouth. Don't be afraid to slurp loudly to let air mix with the coffee in your mouth.
- If you're feeling particularly ambitious, write down observations about the coffee's flavor,
-acidity, aftertaste and body and compare them with your fellow drinkers.
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