This Just In…

Feb 13 2010

We’re back!

PalateBomb.com is your number one spot for wine reviews, event commentary, and THE place to check out what’s coming up in the local area. We’re going to be working hard over the next few weeks to update the events calender, get some reviews up and just get things moving again.

PalateBomb.com is all about you! If you have a wine you’d like us to try, feel free to suggest away by sending us an email or leaving a comment on an existing article. If you know where the next winemaker dinner or awesome event is going to be held, let us know and we’ll help spread the word! Got a hot topic you’d like us to discuss? Start the conversation…we’re listening…

Oh, and just to get you started, here’s a hot new event that’s coming up very soon:

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Glass Basics

Jul 20 2009

As someone who loves his wine, I make it known. I talk a lot about wine, sample it often and get into debates about what I think is important. One of the most popular topics I get stuck on with others is choice of drinking vessel.

Is any glass acceptable? Is shape important? Stem length? Does size really matter? Seriously. Let me start off by saying BE YOUR OWN PERSON. Drink what you like to drink out of whatever you want to drink out of and don’t let anyone tell you otherwise. Now, if you want to know a few things I’ve learned about how drinking vessel choice can affect what you drink, read on…

Shape up! Are there shapes of glasses that make a wine better or worse? I vote yes. Why? Because I’ve tasted the difference! Cabs, merlots, blends, and zinfandels are generally best enjoyed in a wide deep glass which allows plenty of air to mix with the wine to build body and flavor. Whites are usually served in smaller, not-so-wide glasses as they are tighter in body and don’t need a lot of exposure to come out of their shell.

Paper or plastic? Here’s something I don’t get too picky about as long as it’s glass – no paper or plastic cups please! I like to taste all the flavor of my wine, and none of the vessel it’s served in. If I’m feeling picky about the type of glass, I prefer crystal. Why? It’s hard to explain so I’ll invite you to test it yourself. Here’s what you do:

Take a bottle of wine and two wine glasses of roughly the same size and shape, but make sure one is plain glass, and one is crystal. Now pour equal amounts of your chosen wine into the glasses and give each a healthy swirl. Let the wine sit for a good ten minutes, then taste each. If you have a sensitive palate, you’ll notice a difference – feel free to be picky from now on! If you don’t notice a difference, no worries! Keep on enjoying what you like in what you like!

The long and short of it. I don’t personally care how long the stem on my glass is as long as there IS ONE. Stemless glasses – while trendy – are incorrect for one reason: temperature. You want reds to stay room temp, and whites to stay cool. What you don’t want is the palm of your hand to warm up your vino. Simple.

So, what’s REALLY important? That you enjoy your wine! What’s important to me? A BIG crystal glass with a stem with a healthy pour!

Summer breeze…makes me want WINE! Seriously.

Jul 19 2009

One of my favorite summer pastimes is sitting outside, in the heat, drinking a cold glass of something wonderful – like a dry riesling, or a chenin blanc. In fact, let’s talk a little about the wonderfully versatile wine that is chenin blanc. What it is, what it pairs with, and which one I think fits the bill for summer drinking this year.

First off, what IS chenin? Well, the grape, vitis vinifera, is a wonderfully versatile fruit, that’s used to create many a dry white wine. Also, it’s common in dessert wines, sparkling wines and even forms of brandy. The grape does well in warm climates, even in climates considered too warm for other varietals, which is why Washington State has the perfect climate for this grape and many others.

Chenin blanc traditionally pairs well with many foods. The “white wine staples” like chicken or fish go well, and chenin can be a treat for all you asparagus lovers out there. I, on the other hand, like to venture into the unknown a little with my wine pairings, so read on.

Let’s get to the good stuff – the wine! One of my favorite chenin wines that has been consistently good throughout the years has been the L’Ecole No 41 “Walla Voila” Chenin Blanc. It is a tart but sweet white with a wonderful nose and taste that can only be described as clean and crisp. Imagine taking a ripe pear and smashing it together with a big Georgia peach then drizzling honey over it.

The wine sits at 13.5% alcohol, but is nicely balanced so it doesn’t leave you with a hot, alcoholic burn. It’s slightly sweet, but acidic enough that it goes great with heavily seasoned chicken and fish alike. I recently paired a bottle with “jerk” chicken, which was spicy enough to make my mouth (and eyes) water from just the smell. Even though the chicken spiciness was high, the wine stood its ground. Fresh grilled asparagus on the side made it a great meal combo! Grab a bottle or two of the current vintage of the L’Ecole Chenin Blanc and enjoy it on your patio, deck, or boat tonight because this wine…screams summer!