Napa Valley California - 2020 - 79

1976

Talk the Talk
BECAUSE YOU DON'T WANT TO CARRY
AROUND A WINE DICTIONARY, USE
THIS WINE-TASTING CHEAT SHEET INSTEAD.
ACIDITY: The tartness or
crispness of a wine; acidity
makes your mouth salivate.
Wines with no acidity
are called flat.
BALANCED: When all components of a wine - alcohol, acidity, sugars, tannins
- are working in harmony.

FROM TOP: SHUTTERSTOCK; BELLA SPURRIER; ILLUSTRATION: SVETA MEDVEDIEVA

BODY: Usually referred to
as light, medium, or full; this
is the impression of weight
on your palate. Full-bodied is
a wine that's high in alcohol
and flavors.

MOUTHFEEL: How the
wine feels on your palate
(silky, smooth, rough, chewy,
complex).

THE 1976 JUDGMENT OF PARIS
blind-tasting competition pitted the finest
French wines against unknown California bottles. The winners? A 1973 Chardonnay from
Chateau Montelena and the 1973 Cabernet
Sauvignon from Stag's Leap Wine Cellars.
This put the Napa Valley on the world map as
a wine region.

LEGS: How the wine sticks
to the inside of the glass
after drinking or swirling.
TANNINS: Extracted from
grape seeds and skins; they
taste astringent or chalky,
and add body and
structure to wine.

The Five rules of Wine Tasting
New to wine tasting?
It may seem daunting. But according to
master sommelier,
wine educator, and
Napa Valley resident
Andrea Robinson,
there's no need to
feel self-conscious.
BY TINA CAPUTO

1. SEE

There's a lot you
can tell about a
wine by its appearance. Generally
speaking, the
darker the color
of the wine, the
fuller the body.

2. SWIRL

This aerates the
wine and releases
the aromatic components responsible for making up
the complexity of
flavor.

3. SMELL

Aroma is your first
clue to the wine's
flavor profile. Your
nose triggers your
brain to perceive
flavors like cherry
in Pinot Noir, or
apple in whites.

4. SIP

Swish the wine
around in your
mouth. This
releases complex
layers of flavor so
all your senses can
take them in.

5. SAVOR/SPIT

Enjoy the wine's
finish. Or, if you're
doing several tastings in one day, it's
a good idea
to spit.

Behind the
Label
NAPA'S NEXT

GENERATION
Michael Baldacci

Director of Operations,
Baldacci Family Vineyards

What are the most
rewarding aspects of
your work?
"Meeting new people and
teaching them about our
wines, how we make them,
and why we make them.
I started out working in
the tasting room, learning
all about wine - and the
people who enjoy wine."
What do you think
makes Napa Valley
unique compared to
other wine regions?
"The size and camaraderie.
Each time I host a group,
they always note the
closeness we share as vintners. When I first became
involved in the industry, it
really stood out to me."
What advice would you
offer someone trying
to get into the Napa
Valley wine industry?
"Get your hands dirty and
take any position offered.
Most wineries are so small,
you get the opportunity to
see every side of it from
vineyard to production to
the business."
Information courtesy of
Napa Valley Vintners

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Napa Valley California - 2020

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