by admin | Mar 12, 2025 | Blog
In the last post I explained my internal strategies for looking at a glass of wine in the context of using the deductive tasting grid. At one point I mentioned I thought that the nose of a wine—or smell—was by far the most important aspect of tasting. If anything,...
by admin | Feb 26, 2025 | Blog
In the fall of 2009, I worked with good friends Taryn Voget and Tim Hallbom on their project called “Everyday Genius.” Their goal was to deconstruct and model what I do internally when I smell and taste wine. To accomplish this, we set up two video sessions with Tim...
by admin | Feb 12, 2025 | Blog
The image in the middle of this post is decidedly out of focus. I took it in Hong Kong in February of 2013 when I was there to do an MS class and exam. Tommy Lam, our local contact, insisted on taking us to his favorite hole-in-a-wall noodle joint for lunch. It was...
by admin | Jan 29, 2025 | Blog
I call them the aromatics, the most floral and flamboyant of all white wines. If they lived in a visual world, it would be somewhere between the saturated Peter Max-like design of the Beatle’s Yellow Submarine and the Barbie movie. In other words, glorious shocking...
by admin | Jan 15, 2025 | Blog
Tasting fortified wines in a double blind scenario for an exam presents its own unique set of challenges. But as with tasting still table wines, focusing on color, age and/or the level of oxidation, the use of oak, and method of production are key to being able to...
by admin | Jan 2, 2025 | Blog
*Photo by Peter Granoff, MS Wine, as with love, is a many splintered thing. Or at least that’s what a daytime soap from back in the day told me. But wine is complicated, also like love. Take price, for instance. Why is it that some bottles cost a few shekels while...
