Blind Tasting

Blind Tasting

Blind Wine Tasting

Can you deduce the wine? Your flight includes 2 Whites and 2 Reds. 

Join in the monthly fun and maybe you will win a bottle of wine when you get all the identifiers correctly.

The 4 steps to help you: Seeing, Swirling, Smelling and Sipping

"The most important way to learn about wine is to taste as much of it as possible," says Sbrocco. But you can't just drink a bottle of wine each night and expect to breeze your way through a conversation with a sommelier. That's where the "4 S's" come in. By breaking up the tasting process into four components—seeing, swirling, smelling, and sipping—you'll start to properly identify the different components of a wine. This will help you to eventually figure out your personal tastes, as well as what to look for when choosing a wine.

Step 1: Seeing

Once you've poured your wine into a clear glass, examine the color. As a general rule, white wine will be darker if it's older, while red wine will be lighter if it's aged for a longer period of time. The color can also tell you about the process used to make the wine: Chardonnay, for instance, will be golden due to its aging process, which typically occurs in oak barrels.

Step 2: Swirling

Move the wine around the glass gently, aiming to coat the sides of the cup. This will release the aromatics of the wine, which will help you to better identify scents.

Step 3: Smelling

"If initially you simply smell ‘red' or ‘white,' that's fine!" say Sbrocco. Keep sniffing in order to identify the following scents:

If it's a white wine, see if you can identify citrus notes, like grapefruit, lemon, and lime; or ripe, tropical fruits, such as pineapple or melon. Cooler places will generally produce more citrusy or tangy-smelling wines, while ripe smells indicate warmer locales. Additionally, some white wines may produce aromas of vanilla or oak.

If it's a red wine, most red wines will either have red berry scents, like cherry and strawberry, or darker, riper smells, including blackberry and plum. Wines produced in cooler places will tend toward the red berry side of the spectrum, while warmer locations will lend themselves to a darker, riper scent. Red wines can also have earthier aromas, like coffee, smoke, or chocolate.

Step 4: Sipping

When you take your first sip, what you taste is a combination of the actual flavors of the wine, as well as the scent because taste is heavily influenced by smell.

"The first question to ask yourself: Do you like it? Or do you not like it?" says Sbrocco. Then try to identify the different flavors you've smelled, along with characteristics such as sweetness, tanginess, and alcohol content.

from Gabrielle Karol - Use the "4 S's" to Become a Wine Connoisseur

Odonata Wines Tasting

Odonata Wines Tasting

Winery Wednesday features Odonata Winery

With special guest: Steve Carrico from Burke Wine

There are endless possibilities with respect to winemaking. Denis Hoey’s openness and commitment is what drives the winery to produce cutting edge wines of top quality.

Flight of 4 wines: $14.00

2016 Odonata, Rose’ of Sangiovese, Santa Clara Valley, Ca
Today’s Special Bottle To-Go Price: $18.99

2015 Odonata, Chardonnay, Santa Lucia Highlands, CA
Today’s Special Bottle To-Go Price: $22.99

 2014 Odonata, Malbec, Lodi, CA
Today’s Special Bottle To-Go Price: $26.99

2013 Odonata, Petite Sirah, Santa Clara Valley, CA
Today’s Special Bottle To-Go Price $26.99

Odonata Wines is a small family winery owned and operated by Denis Hoey. Denis is also the winemaker.

 Denis, a native of Sacramento, grew up in a family that appreciated wines and exposed him to a wide range of quality wines that helped develop his palate. In 2004 he graduated from the University of California, Santa Cruz with a degree in Business Management and soon after met Jeff Emery, owner and winemaker at Santa Cruz Mountain Vineyard. Their relationship quickly turned into an Old World apprenticeship for Denis, and he became the production manager for SCMV before starting Odonata Wines in Santa Cruz 2005.
He learned many of his cellar practices at Bison Organic Brewery in Berkeley working with a much more perishable product. This taught him the importance of giving careful attention to spoilage organisms. His continuing education involves following current trends in winemaking research from the major universities. He has traveled to Italy and France on several occasions to gain a broader perspective about European winemaking techniques and varietal fidelity. He maintains a sharp palate for quality and the nuances of wines by tasting, tasting, and more tasting. He continues to challenge himself to make better wine by learning from what others are doing well--or not so well!

Steele Winery Tasting

Steele Winery Tasting

Tasting wines from Steele Winery on Winery Wednesday

With special guest: Michael Silton from Wine Warehouse

Flight of 4 wines: $13.00 - Wines we will be tasting with special event only Bottle to go pricing.

2014 Steele, Chardonnay, Lake County, CA
Today’s Special Bottle To-Go Price: $19.99

 2013 Writers Block, Syrah, Lake County, CA
Today’s Special Bottle To-Go Price: $15.99

 2014 Steele, Cabernet Sauvignon, Red Hills, Lake County, CA
Today’s Special Bottle To-Go Price: $23.99

2014 Steele Zinfandel, Mendocino County, CA
Today’s Special Bottle To-Go Price $17.99

Steele Winery - Making Our Wines
At Steele Wines we have a minimalist winemaking style in that we use standard, non-GMO yeasts, natural fermentations, no extra additives or enzymes. We use a gentle pumpover during fermentations, inert gas to move the finished wines, and use gravity flow rather than pumping as much as possible. The use of gentle pumping and gravity flow decreases the chance of bruising the wine during cellar movement and is important to keeping fresh aromas and flavors in our wines. From hand-picked grapes to gentle processing and our own bottling facility we know how our grapes are cared for from vineyard to bottle. We believe a lighter hand in the winemaking will highlight the aromas and the flavors of the quality fruit we source.

We source fruit from as far away as Santa Barbara County to Washington State, to as close as next door, to give our customers a quality product they can enjoy every day without paying ‘quality prices’. After the grapes are harvested they are kept in their individual vineyard lots until blending time, which is just before bottling so that integrity of each vineyard shows through in the wines. The fruit we source for the Steele label is the same as Shooting Star. The Shooting Star wines are more appellation blends and off- the - wall varietals that are fermented in stainless or aged in oak for a shorter period of time to ensure bright, fruit forward wines that are meant to be enjoyed while young. The Steele label wines are single vineyard designates or specific vineyard blends that age in oak for a longer period of time and are meant to drink soon or will hold up for 8-10 years of proper cellaring or longer.