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Wine and Art Pairing
art and wine pairing
Part of my mission statement is wine education. The best way to do this, is by comparing wine with things in our world that we already know. It is an abstract concept which I believe will help people understand the fundamentals about wine. it is easy for us to do wine and food pairing, wine and chocolate pairing and now, wine and art pairing. Wine goes beyond the realm of just what it tastes and smells like. The idea behind wine and art pairing is to look at wine as it affects us emotionally. Like art, wine can evoke emotions and create an experience or vice-versa It can create an experience which leaves a lasting impression. Taking a closer look at the two we can learn more about the basics of wine and art pairing and see how their fundamental elements relate to each other.
The basic idea behind wine and art pairing is to look at the basic fundamental elements of wine and those of art and compare them with each other. Each element creates a certain experience. We will pair those experiences or emotions to each other. Are you with me yet? Not to worry, you’ll catch up; lets first learn the basics of wine and art.
Viscosity
A wine’s viscosity is measured by the tears and staining of the wine on the wine glass. I compare this to the weight of a line in art. Viscosity can tell us about the alcohol or body of a wine, the lines in art do the same, they give weight to the work. A thin light line gives an art work a feeling of being light and whimsical; where a heavy and dark line gives a bolder and pronounced feeling. A wine’s viscosity can do the same. A wine of light viscosity might be a Pinot Noir, light on the palate. A wine with more viscosity will have more alcohol and give the wine weight and body, becoming bolder. The first step in wine and art pairing is matching the wine’s viscosity with the weight of the line.
Color
Color has a direct influence on ones emotion. An artist uses color to either make the work pop or remain subdued. Specific colors have specific meanings. For example, today, green means ecology, while red is a strong emotion denoting either love or hatred. In wine, color gives us the first clues to what the wine will be like. Dark color usually means heavy and full. A light color is light bodied and clean.
When making an art and wine pairing, a wine such as a Syrah or a Cabernet which have a rich deep color, can pair with works of art that have a dark side, or a heavy emotion. Lighter colored wines such as Gamay or Pinot Noir, pair with more lively and whimsical colors. The color of a wine can also be an indicator of a wines age. If there is a disparity between the center of a wine to its rim, it might be a sign of age. The wine goes from dark to light, but the difference is a lot more noticeable in an older wine than in a young wine. This being said, some older wines can pair with works that are rustic and younger wines with more bright and vibrant colors.
Aroma and Brightness
In wine and art pairing aromas can be compared to the brightness of a piece. Aromas in wine can be construed as being very aromatic such as a Viognier, or more subdued, such as a Chardonnay. A wine with a fruity aroma is usually a wine that will land bright and lively on the palate. A wine with an aroma of oak and earthy aroma will usually be less bright on the palate and better with food. In art Brightness is the art’s intensity. Does it pop or is it subdued? Does the artist play with light and dark. Are the hues in harmony or in contrast? Read Full
Wine Education
- education © by Sean MacEntee
Mission statement – WINE EDUCATION
When I first started this blog, people asked me, “What is your blog going to be about? Wine blogs are a dime a dozen, what will make yours different?” The answer is plain and simple, Wine Education. There are many reasons why I enjoy what I do, but mostly it comes down to wine education. As a young boy, I always saw myself as the teacher in front of the classroom. I didn’t do my homework and I wasn’t very good at taking tests. However, I always paid attention in class. In the back of my mind as I listened to the teacher’s lesson, I would daydream about how I would give the lesson differently so that the class would understand it more effectively.
Riot police graffiti © by Benno Hansen
When I started college I was interested in going into education until the day that I worked in my first public school in the early 90’s. It was a pinnacle time in the public school system. The Rodney King and LA riots were going on and teachers had their hands tied behind their backs. I saw my future in this field as one of a policeman, not a teacher. Not being fond of policing 12-13 year olds, this drove me down another path, the restaurant business.
In the restaurant business, I am constantly challenged to educate myself, my staff and my guests. I love turning people on to the world of wine and teaching them something new. My greatest pleasure comes in watching “green servers” who are clueless about wine, later become wine lovers. One day they are rolling their eyes at me when I talk about aromas, taste and structure, and the next they are bragging to their friends at the corner wine bar about the 13 grapes of Chateauneuf-du-pape. I love it!
November Wine Tasting Notes
During the month of November I had the opportunity to taste with some of my favorite vendors. Below is a synopsis of some of the tastings. Also tasted in November were the wines of Beckman, Fog Crest and Palazzo.
Millwork Chardonnay Sonoma Coast ’09
A second label of Paul Hobs, bottled at Dunah Winery. 18 months in New French oak. Bright aromas of apples and peaches with honey notes. Rich and creamy in the mouth and flavors of pineapples and Bosc pears. A bit warm on the tongue with medium acidity. Good value.
Retail $14
Evesham Wood Pinot Noir Willamette Valley Oregon ’10
The vineyards here were planted in 1986 with Dijon & Pommard clones. It has a cloudy red brick to magenta color. Aromas of flowers, mineral and fruity berry. I can really taste the clay soil mixed with a flavor of pomegranate. It finishes with good acidity.
Retail $15
Rusina Zinfandel Dry Creek ’09
I’ve tasted this several times and each time I’ve really enjoyed it. 93% is old vine Zinfandel & 7% Petite Sirah and is fermented in French oak, 30% new. An aromatic wine of black berries, raspberries, plums and violet bubble gum. In sits rich on the palate with a black pepper spice and flavors of vanilla and cocoa. It finishes with a hint of minerals and is absolutely delicious.
Retail $20
Chilean Chardonnay – Llai Llai
Llai Llai Chardonnay Bio Bi Valley 2009
I recently returned from a trip to Chile. While I was there, I had the opportunity to taste wines from a number of appellations, and I learned that things are changing. Previously, Chile has been known for producing a high quality wine at a low price. They were producing high yields in as many regions as they could. I understand their reasoning was to enter the American market at a low price. This smart strategy gained the world’s attention, and now we have learned: Chile has much more to offer!
Over the last decade, there has been a shift in wine making, specifically the wine makers. We have seen an increase in foreign, as well as younger, wine makers. Proud of their terroir, these new players are more forward thinking and turned their focus to the
farming process, specifically the soil and climate conditions. Plots of land are selected based on how suitable they will be for a specific grape. This makes for a superior bottle of wine.
Today’s feature is LLAI LLAI Chardonnay from the Southern region,
Bio Bio. The Bio Bio Valley is gaining more attention for its cool
climate and ability to produce high quality Pinot Noir and
Chardonnay. This wine is hand harvested from a single vineyard at Miraflores Estate. It goes through 30% fermentation in French oak and 100% malolactic, which is helpful because the cooler climate
increases the acidity. It is rich and crisp with subtle hints of apple and pear. More intriguing, however, was the full bodied mouth feel and the fresh raciness. Delicious on its own, the LLAI LLAI
Chardonnay is better paired with fresh Abalone or Corvina. This
featured wine is a win win–great quality at a great price!
Retails $13
Prime Cru $8
Beckmen, Fog Crest, Palazzo & more Tasting Notes
Tasting Notes from 11/1/11
Beckmen Sauvignon Blanc Santa Ynez Valley ’10
Fruit is from Purisma Mountain. 95% stainless steel tank 5% neutral barrel. Biodynamic. Bright aromas of Melons, goose berries and grapefruit. Rich texture with high acidity. Flavors of lemon, mineral, wet stones, lime zest with a mouthwatering finish.
Retail $14
Costa de Oro Chardonnay “Gold Coast Vineyard” Santa Maria Valley ’09
Full Malo, oak fermented with 10 months sur lees. Aromas of banana, tropical fruits, oak and vanilla. Medium bodies with flavors of lemon custard, nuts and medium acidity. California style Chardonnay.
Retail $22
Moshin Vineyard “Cuvee” Pinot Noir Russian River ’09
Rick Moshin uses a 4 tier gravity flow system. Red brick in color. Aromas of Roses and brick. Fruit aromas of red cherry and mixed berries. Still a bit young, finishes with rich flavors of red fruit and more roses. Good acid structure. Can’t beat the price point.
Retail $18
