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British Pancakes Day

We know that in the UK, « pancakes » sound more like breakfast than fancy dinner. But why not turn this wonderful day of the year as a real pancake feast and pairing it with wine? Sweet or salted we thought about every food lovers, and we give you some advice to prevent rookie mistakes.  

 

First of all, let’s make a little reminder about pancakes day. 

The history says that Pancakes day, also named Shrove Tuesday, is the traditional feast day before the beginning of Lent on Ash Wednesday. Supposed to be 47 days before Easter Sunday, it was a time of fasting. Shrove Tuesday was the last opportunity to use up eggs and fats before beginning the Lenten fast. Pancakes are the perfect way of using up these ingredients.  

 

A pancake is a thin, flat cake, made of 4 simple ingredients: eggs, flour, salt, and milk. Once the batter ready, it is fried in a pan and served immediately, traditionally with golden syrup or lemon juice and caster sugar. But you can also serve it salted with ham and cheese, as it is well known in France!   

Now, the tough question is : which wine should we drink with pancakes? Pancakes and wine might not seem the most obvious of partnerships (usually cider is), but any excuse to open a bottle (or two) should never be missed.  

Like for pasta, the best match for pancakes depends on the topping or filling which can be savory or sweet.  

 

 

Simple sugar and lemon pancakes 

The classic British way. To be honest, the traditional way can be eaten on its own or with a cup of an aromatic tea. But we still got a good pairing : a Sauvignon de Loire Domaine du Petit Clocher 2016 from the One to Wine’s selection would be perfect. 

 

Pancakes with fresh berries 

Our One to Wine Crémant de Loire Sparkling Blanc de Blancs Domaine Maison, Millésimé 2014 with a touch of sweetness pairs pretty well with the lighter style of pancake topping/filling. 

 

Pancakes with chocolate sauce  

A sweet red wine like Maury AOC Mas Amiel 2007 is one of the most delightful pairings on dark chocolate.  

 

Savory pancakes with hard-battered cheese like comté, ham, and spinach  

A dry white wine such as L’Ambitieux from Loire Valley, Cheverny AOC Domaine Maison 2013 does the trick. 

 

Got other ideas? Do share your favorite pairing with us on Facebook! 

5 things to do in London at Valentine’s day

Every February 14th around the world, candies, flowers, and gifts are offered to loved ones, all in the name of St. Valentine.

 

Because you probably forgot, we are now at that time of the year again… And it’s next week! We know, time flies sooo fast and you already remember this awful previous Valentine’s day where all new trendy restaurants were full or the only person you hang about with was your pillow, or your cat as best.

 

One to Wine thought about you for this wonderful 2018 year: we have planned a day for everyone, for you, 35th-year-old couple, and also you, lonely wild heart. You will have no more reasons to repeat the same mistakes year after year after you reading our article!

 

London is a city of thousands of opportunities. Parks, restaurants and hidden romantics places are everywhere. But why not ditch the teddy bear and do something different on the most romantic day of the year, such as museums? Let us suggest you ideas to make the lover’s Day an unbelievable experience. No matter what your time schedule looks like so far, we list 5 options which can be taken separately or in a whole with a breakfast, a matinee, a lunch, an afternoon and, of course, a dinner!

 

  1. Breakfast

EVERYONE likes breakfast in bed. But liking it is a step, having it is another. You will need to wake up early, soil your kitchen, have bought all the ingredients in advance and do the dishes once done…

NO ONE has time for that and even less the energy when you are warmly rolled in your cover with your significant other like a comfy burrito.

So why don’t you order it? One call and 30 mins later, the bell rings and you have your breakfast without even putting your feets out!

  1. Matinee

As we said before, introducing a cultural touch to the cutest day of the year can be an idea. We thought of a visit of the Tate Modern.  As known as the most important modern art museum in the UK, it contains artworks from Picasso, Andy Warhol or Dali. Moreover, you will be thrilled by the romanticism of the ephemeral exhibition of nudes from Modigliani.

  1. Lunch

If you stay at the Tate, you can go at the top of the building. From the last floor of this over-structured build, you will discover an elegant restaurant. Take some time to enjoy a meal and a drink while admiring the fantastic panorama of the city.

  1. Afternoon

What do you think about a walk side by side? You can wander from Little Venice to Camden Town, away from the crowded touristic streets. This calm and tranquil area would be perfect for a walk or even a narrowboat cruise between locks. If you are celebrating it on Sunday, a promenade in Columbian Road’s Flower Market is also a delightful option. What a lovely location for a tour surrounded by bouquets and irresistible smells!

  1. Dinner

To finish this amazing day, why don’t you go to one of the most impressive bars of the city?  Eventually, you can have a drink at the top of the Sky garden. Or maybe you would rather have an intimate moment with your beloved in a charming Clos Maggiore Italian restaurant in the Coven Garden district.

 

And, of course, for an unforgettable Valentine’s Day: share a limited edition box of French Madeleines and a bottle of Champagne method Crement de Loire 2014! (Order your gift on Bisou les Madeleines website)

We hope you will enjoy the tips we are giving you for the most romantic day of the year!

The Mulled Wine

Everybody knows what the best remedy in case of low temperatures is, and yes you can drink it obviously: the Mulled Wine!

Glass of Mulled Wine The origin of this beverage is rather old: it is said that the ancient Egyptians made it first! However, the exact origin remain unknown. The spiced wine was used for medicinal purposes and was considered to be a remedial elixir of the afterlife.

The antique Romans extended this drink through Europe. Early recipes included an exotic array of herbs and spices such as spikenard, cardamom, cinnamon, saffron, ginger, and honey.

Romans were improving the recipe through the years. They used to plant flowers and herbs inbetween the vineyards ranks, trying to transmit their flavours to the grapes.

The crusades made most of the work in spreading mulled wine through Europe. Around this time cinnamon, ginger, cloves, paradise, and long pepper were the typical spices used to make it.

Years later, each country started to adapt the recipe. In Poland, a cream was added to mulled wine, making wine soup, known to be an extremely refined breakfast. The English version was usually made with a sweet wine, water, lemon peel, lemon juice and nutmeg. In Spain, the original Sangria was just cold, spiced wine, and contained cinnamon, ginger, and pepper.

Now that you know the history of this popular drink, time to make it!

 

Ingredients

  • 2 clementines
  • 1 lemon
  • 1 lime
  • 200 g caster sugar
  • 6 whole cloves
  • 1 cinnamon stick
  • 3 fresh bay leaves
  • 1 whole nutmeg , for grating
  • 1 vanilla pod
  • 2 bottles Chianti or other Italian red wine
  • 2 star anise

Recipe

  1. Peel large sections of peel from the clementines, lemon and lime using a speed-peeler. Glasses of Mulled Wine
  2. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
  3. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
  4. Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
  5. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.

With the cold we had these days, isn’t it the perfect time to drink a full bowl of Mulled Wine?

 

Galette des Rois

The Galette des Rois is a traditional cake in France. After Christmas, French people start to eat this delicious cake, mainly in the northern regions. It is pretty common to find Galettes in almost every bakery during all month of January, sometimes even until March!

Bottle of one to wine wine cremant du Loire

The Galette is a flaky pastry with notches incised across it and browned in the oven. The simplest version is filled with frangipane. But there are more complex ones such as apple compote or chocolate recipes.

In the south of France, the traditional dessert for January is a brioche with fruit, called Gâteau des Rois.

To understand better what this tradition is about, we have to say that it is nowadays mostly used as an excuse to meet with friends and relatives. It is the perfect pretext to invite someone home for a catch-up. It is used to be served with sweet white wines, Champagne-method sparklings –we highly recommend the perfect pairing with our Cremant de Loire Blanc de Blancs 2014 from Le Domaine Maison-, a glass of cider or a cup of tea. An important detail is that inside the cake there was originally a bean, replaced nowadays by a porcelain token. It is all the fun of this tradition as the one to find this token in his slice is crowned “king” or “queen” for the day. If a grownup gets the “bean”, they are supposed to buy the next Galette.

The origin of this tradition is linked to the Three Wise Men epiphany, it is said that the Three Wise Men, Melchor, Gaspar, and Baltasar went to give presents to the baby Jesus at Belem. But also this tradition dates back to Roman times, when they cooked dessert whit beans inside, to celebrate Saturnalia, the festival of the winter solstice, at which a queen or king was chosen for one day.

It is believed that at the table of the King Louis the XIVth they played “find the king”. The ladies of the court who found the “fève” (bean) became queens of France for a day and could ask the king to grant them a wish called “grâces et gentillesse”. But the Sun King, Louis the XIVth, was to abolish this custom.

In the past, the pastry would be cut into as many portions as there were guests, plus one. The last one, called the “part du pauvre” or poor man’s share, was for the first poor person who stopped by the house.

Another curious tradition related to the Galette is the annual reception at the Elysée Palace, the residence of French President. An enormous Galette (measuring 1,2 meters across for 150 people) is made for the President of the French Republic to be served after a ceremony. But the artisan baker and pastry chef responsible for making it are instructed not to put a fève in the cake because “it would not be appropriate to find a king in the presidential palace of the Republic”.

This is the story about this delicious dessert, if you want to learn how to cook it we posted a recipe on our Facebook page.

We hope you will enjoy eating it as much as we enjoyed tracking back its origins!!

The Harvest

At the end of summer, in all the wine producing regions in the northern hemisphere, starts one of the most important period of the year: The harvest.

 

This time would arrive later, from February to April in the south hemisphere.

The winemaker choose a precise day to harvest each grape varieties that varies each year due to two main factors:harvest container

The climate of the vintage (the year of the said harvesting), the ripeness of the grain depends essentially on the weather, sunny and warm summers usually equals early maturation of the fruit.

The kind of wine he wants to produce, a more mature fruit will bring, after fermentation,
sweeter and stronger aromas and tastes.

Of course there are much more factors like the grape variety, the blending percentage and more… Which makes the decision of harvesting very complex, but yet decisive to achieve to make a great wine!

It is usually admitted that the latitude of where the parcel is situated has a big impact, also its altitude, as a colder climate will slow the growth of the vine and the maturation of the grape.

 

Also the exposition to the sun has a big importance. A parcel facing south will always be exposed and the shadow of the ranks will never prevent the other grapes from photosynthesizing, so the quality of the grape might peak earlier than another parcel.

 

 

This said, the wine makers has to control its grapes everyday.

The first test will be to crush a few grapes all along the ranks to observe the grainseeds: as long as they are still green, no further action is required; but as soon as they turn brown, the winemaker needs to take samples.

Those samples are sent to a lab for analysis, mainly to control four levels: anthocyanes, the phenols, sugar and acids (the most precise will also observe some aromatic molecules concentration but this is not mandatory). Those four levels will def
ne the three maturations a grape can achieve: the anthocyane level reveals the maturation of the skin that will bring a wine its colour. The phenols will bring indication upon the maturation of the seeds, which define the tannic structure (is it light, medium or full-bodied) and at last, the sugar and acids will define the maturation of the pulp, that gives the wine its aromas. The eye, the palate and the nose, this is how a wine is built and imagined at the beginning.

A few times per decades, sometimes per centuries, those three parts of the grape achieve maturation on the same day: those are the very rare perfect vintages that we all are looking for!

Knowing that, it is time to start the harvest, and you can choose between the mechanic harvest or the manual one.

Usually the manual harvest is used to make high quality wines (as it does not hurt the fruits) or in small crofts, while the mechanic one is normally used for bigger crofts (and it is cheaper;).

Here are a few tips to follow to harvest the right way:

Take care good care of the time of the day you chose to pick up the grapes, you will have to do that when it is not too hot, otherwise they will start to ferment on-site.

Don’t use too large containers, the grapes would be totally crushed and lose their juice… which we want to avoid.

Carry them as quickly as you can to the cellar, they must start to ferment once there not in your container.

You now have the basics to harvest, you just need a couple of vineyards, oooh sorry a cellar can be useful too, it couldn’t be that easy, could it?

Once all of this done, you can organize the traditional fest to celebrate the end of the harvest of the vinyard (called Gerbaude in the Bordeaux region for instance), it is a way for the château to thank all the harvesters for their hard work during two weeks!

Tell us about your harvest stories we would love to hear them!

vineyard ready for the harvest

Cocktail Time

person making a cocktailThe summer is ending but don’t worry we bring you new ideas to spend the autumn in a perfect way. Why not taking a break from the routine and enjoy a new way to drink wine?

It is quite simple: you just have to meet with a bunch of friends and good wines, andmake these two cocktails to get the best summer nights back!

Tasted and created by One To Wine, this means that they are carefully prepared to paired the best with our wines’ aromas. You will get to know a new way of enjoying wine and making new friends

The main ingredient is wine, of course, but not whichever one. After lots of (hard) tastings, we selected the Sauvignon Blanc du Petit Clocher and the Crémant de Loire 2014 from the Domaine Maison. Two wines which will remain in your wine selection for sure.

 

 

Thames Royalcocktail cremant

The first cocktail is the general idea was here to work on the good balance between brut acidity and round palate the wine had, but with adding more gourmet aromas, like enjoying a desert with red fruits and a twist of lime to wake your taste buds up! This is exactly what you will find here.

 

 

 

 

Try to make it yourself, here is the recipe:

Ingredients

  • 1 cl Liquid Sugar
  • 4 cl Elderflower Limonade
  • 10 cl Crémant de Loire 2014 Domaine Maison
  • 2 cl lime Juice
  • A few frozen red fruits (strawberries, blackberries ect…)

Recipe

In an INAO type glass, first serve the liquid sugar, a dash of lime juice and then the Crémant de Loire 2014 Domaine Maison. Add carefully the elderflower limonade and put a few frozen red fruits in the glass. You can use a lime zest for decoration.

Enjoy your cocktail !

 

 

cocktail suavignon

King Sauvignon

Go to the next one, we where inspired by the work of the Petit Clocher, producer of this wine, that mastered the herbal and vegetable aromas on the highest level: you often have the impression the wine has been infused with flowers and aromatic woods… In this view we decided to add blackcurrant aromas to balance the global acidity of the wine (a cocktail should be sweet after all), and marrying all the wine and blackcurrant aromas with a slight touch of basil that brings a fresh scent reminding summer, but yet remaining discreet, in the same spirit the Petit Clocher has in its wines.

 

 

 

Ingredients

  • 2 cl Crème de Cassis
  • 10 cl Sauvignon Blanc du Petit Clocher
  • 3 or 4 Basil leaves

 Recipe

In a large balloon glass, filled with iced cubes, poor the Crème de cassis. Then add the Sauvignon Blanc du Petit Clocher before adding the Basil leaves.

Stir and serve the cocktail !

It is that simple !! One to Wine wants you to enjoy them both, and share with us your opinions and photos of your own creations!

We are looking forward to know about your cocktails moments.

 

person drinking cocktail

 

 

 

Interview Sophie André – ELYSIA Catering

Interview Sophie André – ELYSIA Catering

 

Hi Sophie,

Just to introduce you briefly, you are the founder of our new sister company Elysia catering. Elysia will be our main supplier for the events that require a catering service. Its values and sense of good food immediately seduced us and we are now proud at One To Wine to introduce Elysia and its founder Sophie.

 

Could you tell us more about Elysia?

Elysia is a food social business startup based in London. We prepare breakfasts and canapes with rescued food from local independent producers. For instance, we rescue a natural and organic granola with oats a bit smaller than the regular ones or British Territorial cheeses with a “little less than perfect” rind. We deliver to companies for events and meetings by bicycle in central London.

 

catering What is your background and how did you get the idea to start Elysia?
I am French, studied business in France and economics in the UK. After my master, I moved to the USA for a few months (in Columbus, OHIO) to learn more about entrepreneurship and eventually worked in startups for a few years in France and Senegal.

 

Early 2016, freshly arrived in London with the idea to sell high-quality breakfasts on-the-go for business people next to tube stations, I wished to create a transformative work environment for people with high barriers to employment. I was inspired by the American social entrepreneur, Joe Deloss, who founded « Hot Chicken Takeover » in Columbus (OH).

In the next couple of months, I had the chance to meet with talented social entrepreneurs and food specialists. They helped me to better understand the startup and food ecosystems in London and I discovered a whole new food world: the surplus. By talking with local producers, I learned that a small part of the production is sometimes wasted due to the size or shape of the product while the quality of the food remains unchanged. For instance, I met with Hedie – the founder of the fabulous organic granola brand Husk & Honey. She explained me that some batches may be a little too brown, may contain an additional spoonful of honey or may have overproduction of bespoke granola. As the granola looks a bit different, Hedie would not be able to sell it to the cafes she is working with and would then be looking for a new home for her handmade granola in order not to waste it. I thought that I could maybe help reduce food waste buying this delicious food surplus at a cut price, prepare breakfasts as well as canapes for events and sell them at a discounted price to make sure everybody can afford it!

 

Granola is one of the many products we source from independent producers. From marmalade made with “wonky fruits” to high quality British cheeses with a hole and tasty rescued coffee beans roasted in London, we now have a fabulous so many fabulous “naturally imperfect” food products. We are working with local producers and growers who make by hand their food products and exclusively with natural ingredients.

 

 

wine and foodCould you tell us where the name comes from?

Elysia comes from the Greek mythology « Elysian fields » which means a blissful place, where Ancient Greeks went for a happy afterlife.  The name refers to the second life of the food products we use to make breakfasts and canapes that would otherwise go to waste!

 

 

By using rescued artisan products and cycling to deliver breakfasts and canapes, Elysia is a business promoting high-quality food and sustainability. Could you tell us a bit more about it?

I truly believe in natural food. It is my conviction that we should all have access to good food which means for me handmade, without any additives and food that is not processed. However, those products are usually very expensive: quality ingredients cost more, local labour costs more, packaging costs more (often made without machine) etc.  By definition, artisanal products are only available in limited supply, which drives prices up.

When I understood how much of those high-quality products were wasted, I thought  that there may be a way to make everyone eat well through more affordable food by buying artisan “little less than perfect” food at a discounted price. I am very happy to tell the story of each product to my customers and see them enjoying their flavours!

 

 

In addition to catering, do you have new projects related to food sustainability?

I would really like to work with schools and organise workshops for kids about food sustainability. There is a rise of malnutrition in the UK especially during school holidays. By joining forces with local organisations, we could bring more awareness about initiatives to tackle hunger and balanced meals.

On the long run, we aim to develop Elysia with franchises in big cities all around the world. We believe we could help reduce food waste, promote good local food to more people and create a dynamic ecosystem around food waste for all our stakeholders.

 

ELYSIA catering

One of the great things about Elysia catering is how you save products from waste. Can you tell us a bit more about this? How do you find the producers who supply you the food? Are you confident to always have enough food?

When I arrived in London, I visited markets in London and in the countryside and tasted many delicious food products! Sourcing the food is fantastic job!

After meeting with the producers, learning more about their fabrication process, the quality of the food, the ingredients’ sourcing and the surplus they may have, I then selected a range of products that I liked the most.

 

Can you tell us a bit more about the food you offer? What is your favourite cheese?

I have a range of natural British products for breakfasts with the delicious sourdough bread from Bread Ahead, granola, yoghurt, fruit compote, pastries etc. I also offer canapes for evening buffet with a colourful hummus by ChicP made from veggies surplus, sun-kissed “wonky” vegetables sourced from Teds’veg at Borough market, tapenade made with Oliveology’s Kalamata olive surplus, artisan handmade Italian pasta overproduction, British territorial cheese with an imperfect rind or a hole, fabulous cured-meat off cut from Cannon & Cannon

My favourite cheese is a cheddar from Somerset – it is a complex cheese with a dry texture and strong flavours.

 

wine and catering

Can you tell us what kind of events do you do? For whom?

We prepare breakfasts and aperitifs for businesses. We deliver food for their meetings, launch parties and networking events as well as create special menus for every occasions. For this summer, we are also delivering picnics all around London for a lunch team treat! You can find out more about offers on the website of Elysia.

 

 

Quick question about wine, any wine in particular?

Red wine! Any time, any day!

 

 

Last question, you came to a Tasting 101. Team Ambitieux or Team Prestigieux?

Team Ambitieux for a weekly wine treat and Prestigieux for a special occasion!

 

Many thanks to Sophie Andre, founder of Elysia Catering

sophie andre

How do we select our wines?

white wines

 

 

We spent almost two years before eventually gathering our final range to create a unique selection of 18 wines. We work with a oenologist, i.e. a wine scientist, called Stéphie Quarré, whose job is to select all the wines of a large retail company owning more than 800 stores in France! It means that, basically, she tastes thousands and thousands bottles each year.

Starting there, when she finds a great quality/price valued wine but with too little production to be sold in so many stores, she takes a sample and gives us a bottle. Once we have gathered about 10 different wines from Stéphie for one reference (for instance when we are selecting our upper range Bordeaux in red), we gather ten professional friends trained in wine tasting. We then blind taste the wines to finally select by vote (to be sure to remain as objective as possible by confronting many advices and tastes) one bottle only.

 

This is how we managed to get to have the best wines on thousands !

How to taste a wine?

First of all, wine is a product of experience. There is no need to use specific protocole to appreciate it, it is as simple as : I taste it, then I like it or not.

However, when it comes to compare different wines and, most of all, remember the sensations and the ‘taste’ of a wine drank years before, a few tools may help you to decompose a wine, to analyse it.

The first tip would be, if you have the chance, always to use the same type of glass : shape and capacity. That way you will always have the same sensations, the same air space for the aromas to develop their scent, in a way, you are giving each wine the same chance. Usualy, professionals use the INAO glass, a glass whose dimensions has been defined by ISO standards and can be found everywhere around the world and that remains pretty cheap.

Then a second tip before starting the tasting, it is always better to compare different wines. Only two or three wines at the biginning will help you to feel the differences between two grape varieties or terroir. We strongly recommend however to spit the sip when it comes to a thirty bottles wine tasting !

1 – The look

The first step in your tasting is to observe your wine in the glass. Do not pay any attention on the ‘tears’, the amount of alcohol sticking to the glass when you move your wine, first because it is not a relevant indicator as it depends on how the glass has been washed, and second you do not want to give your wine aeration yet.

So what you do observe is the colour ! For the reds, you do look at the shade of reds and purple, and the intensity of the colour. For instance, a Pinot Noir will have a very light, cherry-like red colour. And the more age is your wine, the more orange or ‘brick’ colour you will observe.

2 – The scent

The sent goes in two steps. The first one, you do smell your wine but without agitating your glass. The point is to get a first feeling of the aromas of the wines. It will help you to target a large family of aromas in your wine. Is it more red fruits, citric notes, woody, roasted ? With practice, you will have your own categories that will work as markers to map the scents into categories.

Then you can aerate the wine, meaning turning it into your glass to provide it oxydation. Smell it and you will feel the difference. All the aromatic molecules stuck in the wines come to fullfil the air space of your glass ! At this step you can enjoy and try to precise the aromas you are detecting. Meaning if you are in red fruits, is there notes of cherries ? of blueberries or else ?

3 – The Palate

The palate is not the most important step to analyse the organoleptic, i.e. whatever produces a stimulation of the taste, the smell or touch, qualities of a wine, the scent is. Actually some declare that 85% of the analyses goes through the nose, and I would tend to agree with them. For instance, when Stephie, our oenologist, and I have to taste around 200 or 300 wines in a day, wost of them will be eliminated on the scent phase.

However, the palate is the most complex step as it reffers to three senses : the touch, the taste and the smell.

The touch : As weird as it sounds, the touch as its importance in wine tasting, it will, for instance, help you to appreciate the type of tannins present in the wine to guess whether or not you ca nage the wine or not. We call that the somesthesia. You will be able to appreciate the feeling of the wine in your mouth : does it feel souple ? Silky ? Dense like sirop ? Ask yourself if you feel some cold, like when you eat mint, or some warmth ? And, quite important, does it cut your salivation with an astringent (dry and rough) feel ?

The taste : This is where you appreciate the balance of a wine. The taste leads you to analyse whether the wine has sweetness, sourness, saltiness, bitterness and, if you happen to be japanese or quite skillfull at this, umami. Nothing more. When someone said he finds some ‘Grapefruit taste’ in a Sauvignon, for instance, it is actually false as he can smell it not taste it. He does smell the Thiols molecules presents in both grapfruits and Sauvignon grape variety, but the taste is quite different as the wine will be less sour, a bit sweeter and a slight bitter. The balance you are looking for in a red wine is usually between bitterness and sour, in a white one between sweetness and sour.

The smell : As you warm the wine in your mouth, some new aromatic molecules will raise and make you smell new aromas. This is called the aftertaste, even if we should call it retro-olfaction, as it goes way up through the nose receptors. This aftertaste length is a good indicator of the quality of a wine : the longer, the better !

Conception & development : Cereal Concept