Kristen K.
Yelp
My next stop on the, Where does Andrew Bell, President of the American Sommelier Association, get his wine tour?
Discovery Wines on the Lower East Side - tadah!!!
Remember in my last posting when I mentioned that I had a tendency to choose wine by the label art? Well Discovery honors my visual vocabulary and presents the wine as if it was a work of art - kudos to my fellow label whores.
I felt like I was browsing at the MOMA. Each bottle is neatly presented in an individual cubby and looks special as its own focal point, which makes it very hard to choose. Lesson #1 from this journey when you go to a crappy wine store - the kind with cases stacked against the wall and value jugs in every corner it is easy for them to up-sell me by simply making a display not look ghetto. Well, Discovery makes everything look good so how is a girl to choose?
So, as usual I went in search of help and got Scott. I explained my reason for the visit and he asked if I new Andrew, no I don't, but Andrew if you are reading I feel like I know you from following in your wine soaked steps.
Scott decided to school me in oxidation. Oxidation, I figured had something to do with air but other then that I decided to remain ignorant until after I drank my examples. I would not want my Yelping taste buds to be influenced by outside information. No, all I was told by the trusty Scott was the 2007 Domaine Lucien Crochet - Sancerre had no oxidation and the Vino Cubillo Rioja is swimming in it after two years of aging in an oak barrel. Would I be able to notice the difference? The challenge was set.
I called on a friend and a leisurely Saturday afternoon by the water in Battery Park to see what I would discover from the Discovery wines recommendation and did I ever get a taste of oxidation.
The wine with no air (the Sancerre) felt thicker, heavy and syrupy. It did not have much after taste but I may not have noticed it because I was too busy chewing (ok that is an exaggeration, but you get the point). The texture bothered me so much that I could not enjoy drinking it. However, that does not mean I didn't get through my allotment from the bottle I certainly was not going to let non-oxidized wine go to waste.
So with one bottle down, the sun sparking off the water and my awareness of what oxygen gives wine growing we cleansed our palates and opened the next bottle - I needed some air.
Ahhhh......oxidation, sweet wonderful, oxidation. The Roja was wonderful from the first sip. Much lighter and exotic (I think that was my friends word, but she was right). I was experiencing the wine with each taste and it was lovely. Plus, the bumble bee that kept landing on the rims of our glasses also voted for oxidation.
Lesson #2 from my Discovery wines experience - I love wine that has traditional oxidation and my thanks to Scott for giving me such extreme examples for testing - I certainly now know the difference.
Next stop on my tour Veritas Restaurant, stay tuned.