of the glass as opposed to the color in the center. Is there any difference?”
“Is it a little lighter?” someone asks.
“Yes, it is. The main value of the color is in the center. Does anyone see anything other than a dark red in this wine?”
Negative murmurs.
“Good job. There’s not a lot of differential in this particular wine color. As red wines age, though, you’ll typically see a little orange and a little brown. If any of you ever have the chance to try a fully aged Bordeaux from France or an aged fine Cab from California, take note of the color. It will look a lot different than this wine. Now let’s get back to the nose.”
“The nose?” Blondie asks.
“Yes. The nose is how we refer to the smell of the wine. With the apple wine, we found scents of apples, of course, along with honeysuckle and citrus. With red wines, however, you’re going to be able to discern a lot more fragrances. So swirl it in your glass, and then take a good long sniff.”
“Blueberries.”
“Or blackberries.”
“Try to be more specific,” I say. “You’re saying blueberries, but I think you mean currants. Specifically black currants, also known as cassis.”
“I’m not sure I’ve ever smelled a black currant,” the taster says.
“I understand. Blueberries makes sense, if that’s the case. I’m also getting blackberries, as the other gentleman said. What else? Don’t limit yourself to fruit. Good red wine exhibits all kinds of fragrances, some not related to fruit at all.”
“It’s got a spiciness to it,” Syrah man says. “Some black pepper, maybe?”
“Very good. I definitely smell black pepper. What would you say if I told you I’m also getting a scent of green pepper?”
Fourteen noses dip back into the goblets.
“Maybe,” someone says. “I can almost smell green pepper.”
“Does green pepper even have a smell?” Blondie asks.
“Think of the smell of the taste of green pepper,” I say.
She huffs. “That doesn’t make any sense at all.”
Dale finally chimes in. “Actually, it makes perfect sense. Your sense of taste and sense of smell are intertwined. You know what green pepper tastes like, so think of that flavor as you smell the wine.”
“I’m sorry,” she says. “I’m just not getting it.”
There goes the tension in Dale’s jaw again. “Much of wine tasting is subjective. Are any of the rest of you getting green pepper?”
“I am. Definitely,” says Syrah man.
Dale nods at him. “Good. What else are you getting, sir?”
Dale is baiting him. Syrah man spoke unkindly of Cab Franc, and Dale wants to prove his Cab Franc is the best. I see this even if Syrah man doesn’t.
“Tobacco, I think. And maybe some violets?” He sniffs the wine again. “This smells different than any Franc I’ve ever had.”
A look of satisfaction crosses Dale’s beautiful features.
“Wait until you taste it,” I say. “Cab Franc isn’t my favorite either, but this wine is to die for.”
Dale winces at my use of “to die for.” I don’t care. The wine is to die for, and I may as well speak the language non-oenologists will understand.
“All right,” I say. “Let’s taste this puppy.”
Dale winces again.
“As before, take a small amount and let it sit on your tongue for a few seconds before you swallow. Think about how it feels on your tongue as well as how it tastes. Think also about how it feels in the rest of your mouth. Contrary to popular belief, our taste buds are only a very small part of our sense of taste.”
“It’s…light on my tongue,” a woman says.
“Yes, common for Cabernet Franc. How about the tannins?”
“What are tannins supposed to taste like?” someone asks.
“It’s not a taste so much as a feeling,” I explain. “They’re going to feel dry in your mouth. Think about a very strong cup of tea and how it feels against your tongue. Those are tannins.”
“I definitely feel the tannins,” Syrah man says. “I can’t believe I’m going to say this, but this is a lovely wine.”
Another smirk of satisfaction from Dale.
“Told you so, didn’t I?” I give him a wide smile. “What else are we tasting? Are you tasting the same things you smelled?”
“I’m still getting blueberries,” says blueberry lady.
“Good. I still think you’re tasting black currant, but since you’ve never actually had a black currant, blueberries are close.”
“I never knew what tannins were,” another taster says, “but it’s part of what I like about red wine.”
“You probably drink a lot of Cabernet Sauvignon,” I say.
“Yes,” she says. “It’s one of my favorites.”
“What else?” I ask. “Anyone