Testing the Oak Leaf Staff Palate

How to Host a Tasting at Home

What you need

• 2+ bottles of wine, any variety

• Cups or wine glasses

• Pens and paper

• A bucket to spit into. “Tasting” isn’t “drinking,” and even high end wineries have places to discreetly spit a mouthful of wine to avoid overindulging. Taste enough to evaluate but don’t be afraid to pour out any not to your liking.

• Water and snacks. Mixing affordable wines on an empty stomach doesn’t sound like a good idea.

Taste for these notes

Sweetness Sugars remaining from the fermentation process make a wine taste sweeter. Is it pleasant or cloying?

Acidity Acidity comes across as tartness or crispness in wine. Younger grapes are more acidic than sugary, mature grapes. Which profile do you prefer?

Tannin Tannins cause that dry-mouth feeling, more prominent in reds. Does it add an interesting layer or detract from the flavor?

Though the panel rated wines on a scale of 1-5 to see how they stacked up, the ultimate question of drinkability required more discussion. We wanted to try local varieties that pair with flavors of the warm months ahead: grilled foods, fruity desserts and fresh produce.

In Short: Do the pricier bottles in our range always taste better? No.

Would we drink them again or serve them to guests? Generally, yes. But maybe dressed up a little.

Alcohol Alcohol adds “body” to wines, and can make a wine feel “hot” in high quantities, especially when you exhale. How detectable is the alcohol compound? Does it add or detract from experiencing other flavors?

Remember Taste is subjective. Get creative with your descriptions; don’t be shy about using the spittoon/bucket, and rinse your glass between wines if you’d like.

Anatomy of a Cheap Wine versus an Expensive Wine

The difference between an expensive bottle of wine and a cheap one may not be as damning as you imagine. Here’s how price is determined:

Quantity/rarity of grape production

Cheap wines are more typically made from grapes that are grown in large quantities while expensive wines are made from grapes that are more carefully cultivated; sometimes the variety of grape itself is more prized.

Elevate the Bottom Shelf

Step into the season with refreshed confidence in whatever bottle you’re carrying, with some recipes bound to turn any bottle into a showstopper. Follow your budget and the guidelines below for a summer to remember — or not. Drink responsibly.

Wine Spritzer

Perfect for hot days and long nights, spritzers keep things light and polite with far less alcohol than the typical cocktail. Best to make it glass by glass.

• Pour three parts white or rosé wine and one part club soda over ice

• Add a little simple syrup, a lime wedge, mint sprigs or berries

Kalimotxo

Perhaps the most unapologetic way to enjoy red wine, Spaniards invented it as a way to consume inferior reds and keep the party going. You might see “elevated” versions on menus around California, but it’s still sure to horrify wine purists.

• Pour one part red wine and one part cola over a tall glass of ice

• Add lemon wedges or mint

• For a group batch, you can premix one liter of cola with a little less than one bottle of red. Don’t forget ice and lemons

Method of production Cheap wines are processed using large-scale industrial methods, whereas expensive wines can be processed using traditional or advanced methods.

Region of production Some of the less expensive wines in the Sonoma County region come from grapes grown in less well-known areas like the Alexander or Dry Creek valleys or from a blend of grapes from multiple regions.

Results From a flavor perspective, cheap wines are often described as having a simple or one-dimensional profile, while expensive wines are known for their complex, more nuanced flavors.

Taste is relative and so is affordability. Whether your budget is $20 a bottle or $7, you can take any class of wine as seriously as you please. Knowing you can find favorites among any group, the next step is learning how to identify them.

Use ice, use a straw, drink from a mug. Bend the “rules” and make the wine work for you!

Invest in a glass wine decanter (a big, pretty vessel that improves the flavor of wine by aerating it).

Champagne Punch

Champagne punch — and it’s sister, the Champagne cocktail — can go in any number of delightful directions. If you love to host, a punch bowl will always dazzle and you can find them for less than $20.

For a simple brunch punch combine the following over ice in a bowl or split between a couple of pitchers:

• 1 bottle sparkling wine

• 1 quart orange juice

• 2 cups club soda

• ⅓ cup liquor (triple sec or cointreau work great, but vodka will do)

• 1½ tablespoons lime juice

• Lots of ice, citrus, berries and mint for garnish

• Bonus: For under $30 not only does decanting make cheap wine better, you can also hide the telltale bottle itself.

• Serve the best stuff first — once you’ve had a little wine, you’re less likely to notice if the next bottle isn’t as good.

Sangria

Another Spanish contribution, sangria takes a little extra time but pays off with a ton of flavor. Easy to drink and packing a punch, it’s best served with barbecue or other substantial foods. The wine-soaked apples don’t count.

• 2 bottles dry red wine (rioja is the Spanish classic)

• ½ cup brandy

• ½ cup orange juice

• 1 orange, diced

• 1 green apple, diced

• 1 lemon, diced

• 1 cinnamon stick

• Simple syrup or agave syrup to taste

• Lemon-lime soda, ginger ale or sparkling water, to taste

• Add fruit and cinnamon stick to the bottom of a large pitcher. Pour brandy, then OJ, then red wine. Stir well. Refrigerate overnight or for a few hours.