Wine Testing in Maryville

 

Introduction:

I’m excited to share with you two delightful wines: Menage à Trois and Moscato d'Asti. Both are perfect for different occasions, and I hope you’ll find them as enjoyable as I do.

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Menage à Trois:

• Overview:
• Menage à Trois is a popular red wine blend that combines three varietals: Zinfandel, Merlot, and Cabernet Sauvignon.
• The name translates to “household of three,” highlighting the blend's harmonious balance.
• Tasting Notes:
• On the nose, you’ll notice aromas of ripe dark fruits, such as blackberries and cherries, with hints of vanilla and spice.
• The palate is rich and smooth, showcasing flavors of jammy fruit, chocolate, and a toasted oak influence.
• The finish is long and velvety, making it a pleasure to sip.
• Food Pairing:
• Menage à Trois pairs beautifully with hearty dishes like grilled meats, pasta with rich sauces, or a cheese platter featuring aged cheddar and gouda.
• It’s versatile enough to enjoy on its own or with a meal.

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Moscato d'Asti:

• Overview:
• Moscato d'Asti is a sparkling dessert wine from the Piedmont region of Italy, made primarily from the Moscato grape.
• It’s known for its lower alcohol content and delightful sweetness, making it an ideal choice for those who prefer a lighter wine.
• Tasting Notes:
• This wine greets you with a vibrant bouquet of floral aromas and fresh stone fruits, like peaches and apricots.
• On the palate, it’s slightly effervescent, with a refreshing sweetness balanced by acidity.
• The finish is crisp and clean, leaving a delightful impression.
• Food Pairing:
• Moscato d'Asti pairs wonderfully with light desserts, fruit tarts, or even spicy Asian dishes, as its sweetness can balance the heat.
• It’s also a fantastic aperitif to kick off any gathering.

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Conclusion:

• Both Menage à Trois and Moscato d'Asti offer unique tasting experiences, making them excellent choices for any occasion.
• I encourage you to explore these wines further, whether you're sharing with friends or enjoying a quiet evening at home.
• Thank you for your time, and cheers to a wonderful tasting experience!

How to Taste Wine

Recently, i have been asked few times by some new wine drinker how to taste wine, So you want to learn about wine? Well one of the first steps is learning how to taste wine appropriately so that you can get the most out of each new wine experience. By focusing on several important aspects in each wine tasting you help to refine your palate, pick out subtle details, and really understand the wine. This helps take the experience of wine tasting from a simple consumption of a beverage to new heights of appreciation!

Wine appreciation, just like appreciating any art, requires experience to develop. The first time you taste a wine, you don't notice all the details. Some of these subtleties get lost on the novice. Only after tasting many wines and analyzing them in depth can you start to see these subtleties, both the good and the bad, and to distinguish a good wine from a poor one and to distinguish a good wine from a truly great one. Therefore, knowing how to taste wine as you get started is critical to avoid missing anything. Other tips like taking wine tasting notes in a wine tasting journal can help you to hone your appreciation, focus on details and to remember one wine from the next.

In the end, whether you like a wine will come down to your own personal taste and preferences, but the info in this section can help you to get started so that you will maximize each new wine and start to learn how to analyze the different components each wine.

Have fun, but do not get Drunk.

Your Wine Dr. 

What should I drink with Short Ribs.

I recently attend a very high end dinner party where they had Michelin star chef presenting his fine skill, same time my friend ask me to put my thoughts to pull some wine from his multi-million dollar wine cellar, here what I was able to put together for speech and wine for dinner. luscious, melt-in-the-mouth short ribs call for robust reds, but much like the Bacon Cheeseburger oh Nut, pairing overly rich, palate-coating wines with one of the world’s fattier cuts of meat is just gross. Instead, look for full-bodied reds that have enough acidity to keep your palate refreshed.  

Southern French Reds.
The rustic Grenache-based blends made in regions such as the Southern Rhone, Provence and the Languedoc are made for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs. One affordable producer to look for: Mas de Gourgonnier. Domaine Charvin from Châteauneuf-du-Pape and Canet-Valette from Saint-Chinian also make reliable bottles.

Chilean Cabernet Sauvignon.
When served blind, wine geeks often have a hard time pegging Chilean Cabernet. They have some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes them great with short ribs. Look for bottles from Penalolen or Mapuche.

Sangiovese from Tuscany.
Sangiovese, grown in Tuscan sub regions such as Chianti, Montepulciano and Montalcino, is too often reserved for pizza and pasta. Yes, super-cheap Sangiovese are best saved for lighter food, but pay a few more dollars and you’ll be rewarded with serious reds that have bright cherry fruit and smoky, herbal notes—delicious with beefy short ribs. Try wines from Mastrojanni in Montalcino, Fèlsina in Chianti or Avignonesi in Montepulciano.

Cheers. 

Your Wine Dr. 

Khan

New Menu Pricing

On many occasions we have run across colleagues whose first choice for increasing sales is to reduce their price, offering discounts ranging from 10% to unimaginable amounts.

At first this strategy offers a certain measure of results, since currently there are certain customer segments whose patronage is based on the prices they pay.

Then all of the sudden there are numerous companies centering their strategy on reducing prices, and they actually succeed in achieving good sales volume. The only problem is that, at the end of the month when they check their profit and loss statements, the reality of the situation jumps out at to hit them in the face. Despite having obtained an increase in their sales, their profit margins end up being lower than ever.

In hopes that things will go better for them in the next month they continue using their price reduction strategy, maintaining good sales volume -- only to discover in the next month or months, that these lean profits have now turned into losses.

This situation occurs for not having considered your costs and expenses, for getting caught up in the competition’s schemes without knowing the conditions under which the discounts are being offered, or for not knowing how the competition is structuring the retail price. Or simply for not having made the adjustments to your operation that would allow you to reduce your expenses without affecting your profit margins.

For these reasons, I would like to provide a simple yet practical explanation of how to calculate your retail price so that readers who are not very involved in administration will have a basis for making better decisions.

PRICE STRUCTURE:-

The structure of a price has three equal parts, all of which do their part in determining the final price to be charged your customers.

The first of these parts is the COST OF SALE, which represents what we pay in order to obtain the raw material to produce a product (foods and beverages, among others).

The second part is the COST OF OPERATION, which represents all the expenses we pay in order to prepare or produce the first part, or the raw material (employee payroll, fuel, uniforms, equipment replacement, rentals, etc.).

The third part is OUR PROFIT, or what we consider we should charge for our services so that our business is profitable.

The percentage participation of each of the above parts could be 33.33% for the first, another 33.33% for the second part, and 33.34% for the third part, which adds up to a total of 100%.

If we put these percentages in money, we would have 100.00, which will be equivalent to the retail price of any product.

FORMULAS:-

There are various formulas we can use to help us calculate the retail price. One of them is to simply multiply the cost of sale (raw material, or the first part) by 3, to give us the final price:

Example: $25.00 (raw material) x 3 = $75.00 retail price

Another formula is to simply divide the cost of sale by the percentage of cost with which we want to sell our product, and this will give us the retail price.

Example: $25.00/33.33%= $75.00 retail price

Don’t forget that you will have to add the percentage of your area’s taxes to the final price so that your expenses and operating profit are net.

It should also be emphasized that, even though the retail price should include the three parts we mentioned, it can be favorably affected if your sales are well-handled and if you maintain tight control over your costs and expenses, which will allow you to reduce your final prices and be more competitive without adversely affecting your profit percentages.

Finally, as with any retail price, you will also have to consider your direct competition, the location, and your strategies for marketing and positioning your product on the market. In other words, you will have to think about whether you have created the perception of quality and differentiation in your customers’ mind in such a way that, when they make their visits or purchases, the retail price is not the most important consideration, rather it is the product itself.

HOW TO CHOOSE WINE WHEN YOU KNOW NOTHING ABOUT WINE

A very common question I get is how to choose a wine when there are so many options. It is easy to get overwhelmed by the seemingly unending varietals, vintages, and difficult to pronounce names. Over the years, I’ve attempted to demystify wine culture with Master sommelier Mr. Micheal Jordan (I think I did a pretty good job) and I will now offer some tips on how to make the process a little easier for you.

But first, let me state that there are two wine purchasing behaviors that crush my soul. The first is buying wine based on how pretty the label is. The second behavior that crushes my soul is buying wine just because the shelf talker (the little sign on the shelf that describes the wine) says “90 points” on it and then some wine expert’s name after it. I’ll admit, if you ever visit Big Wine Shop, shops put up these shelf talkers all the time. Why? Because it sells wine. But I’d be lying if I thought that was the best and only way to choose wine.

1-CREATE A RELATIONSHIP WITH YOUR LOCAL WINE EXPERT :-

The best way to become an informed wine consumer is to start forming a relationship with your local wine shop or wine person. Speaking to them about your tastes will help both of you understand what you’re looking for and which wines will best fit your palate. You’ll learn a lot about your personal tastes and preferences over time. This tactic is a no-brainer when it comes to shopping at your local wine shop because you’ll have someone you can rely on to help you find what suits your needs.

2. BE A PRACTITIONER: TASTE AND TRY EVERYTHING:-

Even if you don’t have a wine expert you can jam with, the next best move is to really learn your palate on your own by trying a different varietal each time you want to pick up a bottle. Trying new varietals, vintages, and styles is always a great way to go and will allow to you to build context around what may or may not work for you. Have you tried a Gerwurtztraminer, or a Marsanne, or a Roussanne, or a Gruner Veltliner, or a Lagrein, or Cornas yet? There is no substitute for actually experiencing the various options out there other than just pouring a glass and tasting it. Don’t rely on what a wine magazine or catalogue has to say, go out and develop your own palate.

Tasting wine doesn’t have to be an expensive endeavor. Here’s the thing, a higher price does not always equal a higher quality wine. Depending on where you live, there are often local wine tastings and events Check out Local wine events If you’re budget conscious, I can easily recommend great bottles of wine at $12-15 for every day of the year. Need some help? contact me here.

If you’re worried you’re going to try something you don’t like, remember that this is really no different than the advice I give about social media platforms. Just like you have to be a practitioner to understand if a platform works for your brand, you have to try new wines to understand what works for your palate. Don’t be a headline or shelf-talker reader. There is massive value in trying something and creating context for yourself. So, build a relationship with your closest wine expert and try everything you can!.

And i am always here if you need any advice Cheers

your Wine Dr.

KHAN CS,CSW,CSC

WHY CLIMATE MATTERS IN WINE

Remember that it is the grape's innate sugar that is eventually converted to alcohol during the fermentation process. So presumably, riper grapes result in higher alcohol levels in the final bottle of wine.

Warm Climate Wines

grapes are grown in warmer climate zones, like California, Chile, Spain and much of Italy, they can't help but reflect the cogent influence of the sun, heat and typically drier growing conditions. These warm weather wines carry higher alcohol levels (typically 14% or above) when fermentation is complete and show more intense color, body and flavor on the palate.

Combine the concentrated flavor compounds with the elevated alcohol levels and both the aromatics and palate nuances are amplified by the alcohol.

 

Common Warm Weather Flavors :-

• White Wines:    pineapple, mango, banana, papaya
• Red Wines:       raisin, fig, ripe blackberry and carmelized fruit
  

Excellent Examples of Warm Weather Wines to Try:-

Chilean or Californian Cabernet Sauvignon, Argentinean Malbec, Rhone Valley reds, California Zinfandel, Australian Shiraz

Cool Climate Wines:

Classic cool climate zones like Burgundy, Champagne, Alsace, Germany, Oregon and areas of Italy cultivate grapes with lower levels of sugar and higher levels of acidity, which result in wines with lower levels of alcohol (typically below 13%).

These cool region wines are essentially the yang to the warm climate wine's yin. With less sun, lower growing temperatures and often more moisture, expect the wines to carry lighter color profiles, carry a light to medium body, and be noticeably more subtle in terms of flavors, though with more palate acidity.

Common Cool Weather Flavors :-

• White Wines: pear, apple, subtle citrus
• Red Wines: currants, cranberry

Dramatic Examples of Cool Climate Wines to Try: 

German Riesling, Alsatian Riesling or Pinot Gris, Burgundy, Champagne, Italy's Pinot Grigio from Alto Adige

Climate zones help explain why Chardonnay from the cooler region of Burgundy can display subtle aromas, with more green apple, minerality and zippy acidity and how Chardonnay from sunny California often carries intense aromas, riper fruit flavors and more weight on the palate.

Your wine dr.

KHAN

MERLOT

Merlot is the second most widely-planted black wine grape in the world.Most major wine-producing country have Merlot vineyards, including Argentina, Australia, Austria, Chile, Germany, Greece, Hungary, Italy, New Zealand, South Africa, Spain, the United States, and of course France.

It is by far the most widely planted grape of the entire Bordeaux region and third, behind carignan and grenache as the most planted black variety in France. However, it has a starring role in only one region, historically, north of Bordeaux's Gironde River, where it is the basis of the wines of St. Emilionand Pomerol. Château Petrus, which has risen in consumer stature in the past four decades, is over 90% Merlot.

South of the Gironde, however, merlot played a supporting role, usually about a third or less of typical Medoc blends with cabernet sauvignon and cabernet franc, until 1950, when plantings began to increase. Today, an average Medoc red blend has a base of two-thirds merlot, with the other grapes lending support. Most of the increased merlot planting has come at the loss of the cabernet franc, carmenere, malbec, and verdot varieties.

Because merlot ripens at least a week earlier than either cabernet variety, it is "vineyard insurance" where rains are a factor at harvest. The best quality merlot grows in rocky, arid ground, but is fairly adaptable and grows better than the cabernets in clay-based soils, even in damp, cool climates. Since merlot both buds and flowers early, growers' main worry is susceptibility to shatter or coulure, brought about by frost, rain, or early heat waves in the Spring. The berry of merlot is relatively thin-skinned and somewhat prone to rot.

Merlot is moderately vigorous in vine growth, but must sometimes be reined in from setting too large of a crop by judicious pruning, often followed weeks later by cluster thinning. Merlot on fertile soil may produce eight tons per acre, but best fruit quality is gained if the crop is kept at six tons per acre or less. Merlot's tendencies towards both shatter and over-cropping are paradoxical. Careful selection of both clone and site can avoid this problem, as shatter is more serious in colder climates. 

Merlot was brought to California in the 1850s and 1870s, but made little impact and was practically unknown. Almaden put in some in San Benito County in the late 1950s, Inglenook had some old acreage (planting date uncertain), and Louis M. Martini planted merlot in 1962, near Healdsburg. Merlot was first bottled as a stand-alone varietal by Louis M. Martini on a blend of 1968 and 1970 vintages. 

California Merlot was not a big seller until the end of the '80s. But in the 1990s, Merlot became to the American wine consumer what "burgundy" was in the '70s: the generic red wine flavor of fashion. Less than 2,000 acres existed in California in 1985, but over 50,000 acres were bearing by 2003.

While its flavor profile is similar to Cabernet Sauvignon, Merlot tends to be less distinctive and slightly more herbaceous overall in both aroma and taste. Ripeness seems critical; both under ripe and overripe grapes lean away from fruit and towards herbaceousness. Merlot has slightly lower natural acidity than Cabernet and generally less astringency, therefore usually a more lush moutHfeel. 

The most frequent, but not exclusive, aromas and flavors typically found in Merlot include:

*Typical Merlot Smell and/or Flavor Descriptors
*Typicity depends upon individual tasting ability and experience and is also affected by terroir and seasonal conditions, as well as viticultural and enological techniques. This list therefore is merely suggestive and neither comprehensive nor exclusive.	Varietal Aromas/Flavors:	Processing Bouquets/Flavors:
	FRUIT: currant, black cherry, plum	OAK (light): vanilla, coconut, sweet wood
	FLORAL: violet, rose	OAK (heavy): oak, smoke, toast, tar
	SPICE: caramel, clove, bay leaf, green peppercorn	BOTTLE AGE: truffle, mushroom, earth, coffee,leather, cedar, cigar box
	HERBAL: bell pepper, green olive	.

Earlier than Cabernet Sauvignon to mature in bottle, Merlot is held in higher esteem by wine drinkers than by wine collectors.
Syrah is richer and darker, Pinot Noir lighter and more velvety, but Merlot has become the darling red wine. Is it because the consumer finds Merlot easy-to-drink or is it perhaps, because Merlot is easy-to-say? I'll have a glass of Merlot, please, while I think about it.

Your Wine Dr
KHAN
CS,CSW,CSC