Lingo and Mingle

Wine and conversation go together like cheese and crackers.
Working at a wine bar, I would see people hang out at the bar and talk for hours. Some would be there for my entire shift. So it makes sense that wine would have it's own lingo.

Wine lingo includes words to describe the aroma, the flavor, the color and the overall balance. Words like dumb and green may not mean anything to you further than being a state of stupidity and a color.
To a wine-o they mean some thing entirely different when describing a wine.

Photo courtesy of : npr.com

Dumb is not a term as often used as compared to closed. If a wine is dumb it means that it hasn't reached it full potential, either in taste, aroma, or both. It may need some time from when the bottle is open to be consumed properly. It's possible that a dumb wine may never get any better, but usually letting a bottle of wine sit open for  a couple of hours creates a significant change in taste.

If a wine is called green, it pertains to the ripeness of the grapes used, not the color. Usually these wines are not considered to be well-rounded and lack richness.

Some basic words to know are big, oaky, fruity, and earthy.  These terms are a great jumping-off point for the beginning wine drinker to sound like a wine-o.

Big pertains to the alcohol content of a wine. So if you're drinking a big red wine, I'd take it easy and maybe call a cab if you finish a whole bottle yourself. This term can be negative if the high alcohol content distracts from the enjoyment.

Oaky, fruity, and earthy all have to do with the taste of a wine.

A wine is oaky when hints of the oak barrels it was stored in flesh out when tasting; often times the word is associated with buttery. Fruity speaks of intense and clear berry flavors. The term earthy comes from the type of soil used in growing the grapes; commonly a wine is referred to as earthy because of apparent spices and dryness in the taste

Now for me to entirely describe every word associated in describing wine would take a multitude of posts. Soo...here's a couple of places that have some great, extensive glossary of terms:
1.Robert Parker Wine Glossary
2.Types of Wine
3.European Wine Network

Also here is an aroma wheel if you need help on pinpointing the exact word for a wine bouquet:

Photo courtesy of: http://www.nathankramer.com/

A Five Year Affair

Hurrah for long lasting affluence.

Thai on Main of Seal Beach, Calif., hit their five year anniversary on Saturday March 22, and celebrated accordingly. Great food and an even greater reputation with SB locals has allowed Thai on Main to prosper into revelry.

So now you're  thinking, what does this have to do with wine?

Well this Thai joint is also a wine bar offering an exquisite wine selection. From robust reds to savory whites, T.O.M. provides the perfect setting for those looking to unwind after a long day of work.

If you're new to wine, don't worry! Owners Pascal and Paul are usually behind the bar and can help you pick out a wine. Both owners are so well-rounded in wine that locals come in and say "I'll have whatever Pascal suggests," or "Whatever Paul thinks is good, send it over."

As for Saturday, well that was a way of giving thanks to those who support the business... but also to party and celebrate! So close friends, locals and regulars were invited to the restaurant after-hours for a bash to kick-off another year for the restaurant.

Wine glasses and beer mugs were sloshed around as everyone on the dance floor flowed and grooved to 80's and 90's classics. Music was provided by a local DJ, also a frequent customer.

 A buffet of yellow curry, Thai fried rice, yum yai salad, egg rolls, and cashew nut chicken were provided along with an open bar; OPEN BAR!

At midnight, the candles came out and the words 'happy birthday' were sung all around. Next, of course, was the slew of iPhones snapping photos and the occasional selfie.

A highlight of the night was getting my hands on a glass of St. Supery Cabernet Sauvignon. Its bright, red hue  complemented the exuberant, delicate flavor. St. Supery is a favorite amongst regulars and the Cabernet went great with the cashew chicken; they also make a great Sauvignon Blanc.

As the night rolled on the crowd thinned but the atmosphere lingered. The ambiance is Thai on Main's strong suit. Stop by if you ever find yourself strolling down Main st. and ask for the owner's wine suggestion. They'll take care of you.

A Hint of Spanish Fuego.

Another week, another blend. I said I'd quit smoking yet this promise seems more like pretend. Volver Tempranillo 2011 is this week's wine I'm cheering to, and the Bodegas Volver vineyard produced a fine wine that won't clean out your wallet. A recent trip to Ajito's in Cerritos, Calif., provided the setting to indulge on the ripe strain from Spain that was anything but disappointing. The color of the glass lured me in and the bouquet only enticed me more. Pigments of dark purple, deep-rich red, and mahogany blend for a rich and illustriously poised glass. I rocked in my chair as the waiter poured the Tempranillo and the dark flow of Spanish red hit my ever-clear glass.

Next step: the aroma.

To properly judge the bouquet of any wine requires a swirl, or swirling, of the glass. Swirling the wine allows the aromas to open up and reach detectable fruition. Avid wine drinkers are swirling so much that they might find themselves swirling a bottle of chocolate milk that they've bought for breakfast; heck, I know I have.

So I was swirling my head away and what I found in Volver's bouquet was tender scents of blackberries and flushed spices that linger in the senses like a fresh cup of coffee. The aroma reels you in with ripe, rich essence that isn't clean cut but instead blends neatly. I stuck my nose so far inside the glass that I almost inhaled the wine up my nostrils! The bouquet on this matador glass packed as big a punch as its 15 percent alcohol content.

Legs of a wine

Wine Fact:
Swirling is also a great way to further investigate the pigment of the wine and judge how big of an alcohol content the glass holds. The alcohol content can be seen in the legs which are like miniature rivers on the side of your glass. Depending on how fast or slow the wine drips down will tell you how big of a wine you have. 

Ring of Fire Roll, with real flames!

After all my fuss with the smell, the food arrived and it was time to let my taste buds in on the fun. My first sip sealed the deal for me. On the palate, the wine is a bit oaky, earthy, tangy, and finishes off with ripe blackberry and cherry flavors. The wine had a subtle after-taste that adds to the enjoyment of the creation. And this wine was carefully crafted. The grapes are grown at about half-a-mile above sea-level in sandy, chalky, iron-rich clay soil. Such a growing environment is the reason Volver has a full body and oaky flavor, which are a great complement to seafood, cheese, and light meats.

Biting into a piece of my 'Mr. Fatty Roll' was a fine supplement to Volver. Now this isn't a sushi review blog, but if you ever find yourself in Ajito's, order the Ring of Fire roll. It's like having dinner and a show. A sea of fire and a spanish red; a great combination that I suggest anyone to contend.

Cigar Suggestion -- The Churchill: these bad boys are dark, heavily dark. Not for the amateur smoker but great after drinking a bottle of the Volver Tempranillo.

Cheers!