I was once asked, "Is all that swirling, sniffing and spitting that goes on during wine tasting really necessary?" Yes!!!! Do you need to serve white wine with fish? No!!! But it usually is a good choice. Making good choices is something you can learn. There is no snob appeal here. Wine is an intricate part of today's life in the good old USA. It has been an intricate part of the world for thousands of years. For over a half a century I have been tasting wines. I consider myself a consumer, not a connoisseur of wine…. Both good and bad!
There are basically 3 steps in wine tasting. Look, Smell, and Taste! Pretty simple basics! The front and back of the tongue contain the taste buds and rather than specializing in a particular taste sensation, all taste buds are capable of detecting sweet, sour, bitter and salty flavors, although there may be some slight differences in sensitivity. So that you get the most out of your taste buds, when wine tasting, swish the wine around your mouth, which will allow all of your taste buds (and your sense of smell) to participate in the detection of the finer flavors of the wine.
When hosting a wine tasting party or even just a tasting for yourself here are some things to remember and employ.
Don't fill the glass for tasting because you need to leave room for the swirling: about a third of a glass should be enough.
Hold the glass up to the light to see if it is clear or cloudy. Does it contain sediment or any other solid matter? When the wine is older, in the case of red wines, it tends to be a deep red color. You can tell much about a wine simply by studying its appearance.
The wine should be poured into a clear glass and held in front of a white background (a tablecloth or piece of paper will serve nicely) so that you can examine the color.
Swirl the glass gently to activate the aromatic particles so that when you move on the sniffing of the wine you will appreciate it fully.
Swirling the wine serves many purposes, but visually it allows you to observe the body of the wine. "Good legs" may indicate a thicker body and a higher alcohol content and/or sweetness level.
Swirl your wine. This releases molecules in the wine allowing you to smell the aroma, also called the bouquet or nose. The two main techniques that wine tasters use are:
1.) Take a quick whiff and formulate an initial impression, then take a second deeper whiff or 2.) Take only one deep whiff.
Whichever method you choose after you smell the wine sit back and contemplate the aroma. Don't try to "taste" the wine yet, concentrate only on what you smell.
Don't worry that you cannot express yourself or that you feel inadequate in finding the words to describe what you are sniffing or tasting. It may be difficult to describe in words when you're a novice, but after trying many wines you will notice similarities and differences. Sometimes a certain smell will be very strong with underlying hints of other smells. Take your time. By labeling an aroma you will probably remember it better. You may even want to keep a notebook of your impressions of wines, and save the labels next time you see the wine you won't have to purchase it to know if you like it . . . or you don't! That is one of the most important things that can come out of developing a wine tasting skill. What not to buy!
The color of wine varies tremendously, even within the same type of wine. For example, white wines are not actually white they range from green to yellow to brown. More color in a white wine usually indicates more flavor and age, although a brown wine may have gone bad. One must remember as time improves many red wines, it ruins most white wines. Red wines are not just red they range from a pale red to a deep brown red, usually becoming lighter in color as they age.
There is a term called "Rim Color" and you can guess the age of a red wine by observing its "rim." Tilt the glass slightly and look at the edge of the wine. A purple tint may indicate youth while orange to brown indicates maturity.
Have you ever tried desperately to detect flavor from a food or beverage when you had a terrible cold? You probably tasted very little, if anything at all. Research indicates that 70 to 75% of what we taste is actually due to our sense of smell. Specialized "aroma" nerves in the nose are necessary to identify tastes more subtle than sweet, sour, bitter and salty. Smell and taste go hand-in-hand when wine tasting . . . without your sense of smell you would be unable to detect the delicate flavors of chocolate, herbs or smoke in your wine.
Tilt the glass towards your face and put your nose inside the glass. You should bend your head slightly forward and tip the glass to a 45 degree angle. Now inhale gently for about 4 seconds bearing in mind that the scent from the wine may vary during one sniff.
People often wonder why wine experts pull funny faces when taking a mouthful but there is a very important reason for doing this. After taking a mouthful they try to spread the wine around all the different areas of the mouth. At the tip of the tongue are the detectors for sweetness, in the middle is saltiness, at the sides acidity and sourness are detected and at the very back of the tongue there are sensors that detect bitterness, so make sure you get a big enough mouthful the coat your whole mouth.
Another tip to maximize the flavor of the wine is to take in air while it's in your mouth. It is only necessary to have a tiny opening at the side of your mouth and to suck in immediately as you are taking a drink of wine. It is this breath downwards through your nose that is needed to intensify the sensation.
The most important quality of a wine is its balance between sweetness and acidity. To get the full taste of a wine follow the following three steps:
1. Initial taste (or first impression): This is where the wine awakens your senses (your taste buds respond to sensations).
2. Taste: Slosh the wine around and draw in some air (even if you do look funny in front of your dinner guests). Examine the body and texture of the wine. Is it light or rich? Is it smooth or harsh?
3. Aftertaste: The taste that remains in your mouth after you have swallowed the wine. How long did the taste last? Was it pleasant?
After tasting the wine, take a moment to value its overall flavor and balance. Is the taste appropriate for that type of wine? If the wine is very dry, is it supposed to be?
Some serious wine connoisseurs assign a point score to a wine to determine its quality. While this method can be useful, it is in no way necessary to determine a quality wine. The more different wines you try, and the more attention you pay to each wine, the better you will become at ascertaining and describing each wine's characteristics.
Wine tasters rarely swallow what they taste. They spit it out into a bucket and should you taste a great deal of wine such as might be given at the American Wine Society annual meeting, then that is what you should do. Or should be tasting at a small group where that is being done, then you can decide whether or not to follow the lead or just swallow it and enjoy it. The matter is up to you.
The following terms may seem fanciful at first, but with practice and the right tasting techniques, you should be able to start picking them out from the taste of the wines.
There is etiquette to a wine tasting.
At a dinner party women and older guests should be served first, then men, then the host. Invite only the number of tasters that can fit comfortably in your home (or other venue). A crowd around the tasting table can be intimidating and guests should not feel rushed when pouring a glass of wine. For those guests that get thirsty have bottled water on hand also good for those who want to rinse their mouths between wines. Keep a pitcher of water for rinsing glasses between tastings is recommended and remember to have something into which your guest can discard their rinse water. Unsalted water crackers or unflavored French bread should be provided for palate cleansing during the tasting. If you want to provide something more substantial, the rules of etiquette for wine drinking say that nothing stronger than a lightly salted mozzarella is appropriate. Save the stronger foods for after the wine tasting. The proper way to hold any style of wine glass is by the stem. This keeps fingerprints off the bowl and keeps your hand from heating the wine. Avoid wearing scent to a wine tasting affair. This includes perfumes, colognes, after-shaves, and scented hair spray or gel. Smoking at or just before a wine tasting will affect the taste of your wines. The smoke and odor of cigarettes or cigars not only interferes with the enjoyment of the taste and smell of the wines, it can be irritating to other guests, both smokers and non-smokers. Bubble gum, chewing gum and breath mints will alter the taste of wine. Be sure to rinse your mouth well with water before beginning a tasting. If you have negative comments about a wine, keep them to yourself, particularly when at a vineyard tasting room.
The temperature at which a wine is served has an immense impact on its taste. Serving wine cool will mask some imperfections-good for young or cheap wine-while a warmer wine temperature allows expression of the wine's characteristics-best with an older or more expensive wine.
Remember that a bottle of wine will cool 2 °C (4 °F) for every ten minutes in the refrigerator, and will warm at about this same rate when removed from the refrigerator and left at room temperature-the temperature of the room will affect the speed with which the wine warms up. If you need to chill a bottle of wine in a hurry, 35 minutes in the freezer will do the trick. Just don't forget it.
I find that wine cools down fast in a wine icer or bucket that has ice and water in it. It usually takes about 15 minutes. Remember, red wine is served at room temperature and is opened before serving in order to let it "breath".
Part of the wine tasting is decanting and pouring the wine. Decanting is pouring wine into a decorative container before serving. Decanting is typically only necessary for older wines or Ports, which contain sediment that can add bitterness to the wine. Wine decanters allow the wine to breathe and may improve the flavor of older red wines. Younger wines also benefit from the aeration and rest that decanting provides. But a wine decanter can also be used simply for aesthetic reasons.
Before decanting a wine that contains sediment let the bottle rest upright allowing any sediment to sink to the bottom. Then slowing pour the wine into the decanter keeping the bottle angled to prevent any sediment from making its way into the wine decanter. The wine can be poured through cheesecloth to help filter out any wayward particles. Decanting wine should be done out of the guests' sight.
Still wines should be poured towards the centre of the glass, while sparkling wines should be poured against the side to preserve bubbles. To control drips, twist the bottle slightly as you tilt it upright.
When pouring wine fill the glass no more than two-thirds full. (About 5-6 oz). This will allow your guests to swirl the wine, smell the bouquet and check out the wine's "legs." A glass can always be refilled if desired. At a dinner party, serve wine to the women and older guests first, then the men and end with your own glass.
The correct wine glass is an important part of wine tasting or even just the enjoyment of wine and as important as wine serving temperatures is the type of wine glasses in which wines are served. The shape of a wine glass can impact the taste of the wine, and for this reason different types of wine are served in different glasses.
The three main types of wine glasses are:
• White wine glasses: tulip shaped
• Red wine glasses: more rounded and have a larger bowl
• Sparkling wine flutes: tall and thin.
A suitable all-purpose wine glass should hold 10 oz, be transparent to allow the taster to examine the color of the wine and its body, and have a slight curve in at the top to hold in the bouquet. While an all-purpose wine glass is fine for serving a red wine, do not serve a white wine in a red wine glass.
Wine Tasting Terms used by many tasters
Berries
The unique fruit smell of grape varieties is often used to define the aroma or taste of wine i.e. warm berries is a certain giveaway of Zinfandel.
Blackcurrants
Blackcurrant is the aroma of Cabernet Sauvignon, called cassis in French.
Blueberries
A deep rich blueberry like fruit flavor present in the wine.
Buttery
Buttery is a term that describes the richness and color acquired by mature Chardonnay, traditionally associated with Mersault.
Chocolaty
A flavor found in sweeter style red wines in Australia and South Africa.
Cigar Box
This is a term to describe a smell of a wine that is synonymous with Cedar wood.
Figs
A distinctive smell often associated with ripe deep flavoured reds and sometimes found in Sémillon.
Flinty
Term usually applied to dry whites, especially of the Chablis type.
Flowery
This indicates an attractive scent reminiscent of flowers. 'Floral' and 'fragrant' are similar words of approval often applied to pleasing young white wines, especially Rieslings.
A wine with lots of appealing sometimes quite sweet fruit flavors and aromas
Gamey
Wines that smell pungent in a ripe animal sense, such as a bold gamey Shiraz.
Gooseberries
A sharp "green" smell often associated with Sauvignon Blanc, especially from New Zealand.
Grapey
This indicates that the wine that smells of grapes, usually Muscat.
Grassy
An herbaceous green taste usually used found in white wines (see Herbaceous).
Herbaceous
An aroma related to vegetative or grassy characters. Some reds, notably under-ripe cabernet sauvignon, and some whites (sauvignon blanc, for example), are sometimes described as being 'herbaceous'.
Herby
Herby is the smell of herbs, ie Thyme, Lavender or mint.
Lanolin
Lanolin is a rich, almost lemony flavor/aroma that is taken on by good quality desert wines (Sauternes).
Licorice
The distinctive taste/smell of Licorice in a wine often associated with red Burgundies.
Metallic
This describes a taste noticeable in strong reds that cannot be described otherwise.
Minty
This is the smell of spearmint - never peppermint flavor in a wine often found in California Cabernets.
Mulberries
The distinctive smell of mulberries is often associated with rich ripe Shiraz grapes.
Peachy
The distinctive smell/taste of peaches often associated with Viognier and Riesling.
Peppery
A not entirely unpleasant spicy characteristic sometimes found in young red wines (especially Shiraz wines) and ports. Rather raw, biting, and reminiscent of black pepper.
Plumy
The very rich flavors of a ripe Merlot are often described as plumy.
Spicy
Some white varieties (particularly Gewürztraminer) have a noticeable floral spicy smell (like lychees), while some reds particularly Merlot have a fruity sort of spice.
Vanilla
Vanilla is a term that is the self-explanatory flavor which is associated with American oak.
Violets
The smell of the violet flowers often associated with Pinot Noir.
Other basic wine tasting terms include the following:
Acidity: Describes a tart or sour taste in the mouth when total acidity of the wine is high. "Tart" and "twangy" are two descriptors for acidity.
Aftertaste: The taste or flavors that linger in the mouth after the wine is tasted, spit or swallowed. May be "harsh," "hot," "soft," "lingering," "short," "smooth," or nonexistent. See also 'Finish.'
Aroma: Usually refers to the particular smell of the grape variety, i.e., "appley," "raisiny," "fresh" or "tired."
Body: The weight of wine in your mouth commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Bouquet: A tasting term used to describe the smell of the wine as it matures in the bottle.
Finish: The taste that remains in the mouth after swallowing. A long finish indicates a wine of good quality.
Legs: This refers to the viscous droplets that form and ease down the sides of the glass when the wine is swirled.
Length: The amount of time the sensations of taste and aroma persist after swallowing.
Mouth feel: How a wine feels in the mouth and against the tongue.
Nose: See 'Aroma'
Palate: The feel and taste of wine in the mouth.
Quaffer: A wine to drink (not sip).
Here are some wine definitions that apply to character.
Acrid: Describes a wine with overly pronounced acidity. This is often apparent in cheap red wines.
Assertive: Upfront, forward.
Attractive: A lighter style, fresh, easy to drink wine.
Balanced: Indicates that the fruit, acid, wood flavors are in the right proportion. A wine is well balanced when none of those characteristics dominates. Wine not in balance may be "acidic," "cloying," "flat" or "harsh."
Big: A wine that is full-bodied, rich and slightly alcoholic tasting.
Character: A wine with top-notch distinguishing qualities.
Crisp: Denotes a fresh, young, wine with good acidity.
Cutting Edge: Stylistic, hip.
Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavor.
Complete: A full-bodied wine rich in extracts with a pronounced finish.
Complex: Describes a wine that combines all flavor and taste components in almost miraculous harmony.
Delicate: Used to describe light- to medium-weight wines with good flavors.
Dense: Describes a wine that has concentrated aromas on the nose and palate, desirable in young wines.
Depth: Describes the complexity and concentration of flavors in a wine. Generally refers to a quality wine with subtle layers of flavor that go "deep." Opposite of 'Shallow.'
Developed: Refers to the maturity of a wine.
Elegant: Describes a wine of grace, balance and beauty.
Empty: Flavorless and uninteresting.
Fading: Describes a wine that is losing color, fruit or flavor, usually as a result of age.
Flabby: Lacking acidity on the palate.
Flat: Having low acidity the next stage after flabby or refers to a sparkling wine that has lost its bubbles.
Full-Bodied: Fills the mouth. Opposite of 'thin-bodied.'
Graceful: Describes a wine that is subtly harmonious and pleasing.
Neutral: Describes a wine without outstanding characteristics, good or bad.
Pedestrian: Plain.
Potent: Describes a strong, intense, powerful wine.
Robust: Describes a full-bodied, intense and vigorous wine possibly inflated.
Round: Describes a well-balanced wine in fruit, tannins and body.
Seductive: A wine that is appealing.
Short: Describes a wine that does not remain on the palate after swallowing.
Simple: Describes a wine with few characteristics that follow the initial impression. Not necessarily unfavorable often describes an inexpensive, young wine.
Soft: Describes a wine with low acid/tannin or alcohol content with little impact on the palate.
Supple: Describes a wine with well-balanced tannins and fruit characteristics.
Thin: Lacking body and depth.
Here are some wine definitions that apply to taste.
Barnyardy: Smell of farm animals. Negative.
Bite: A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.
Bitter: One of the four basic tastes. Considered a fault if the bitterness dominates the flavor or aftertaste. A trace in sweet wines may complement the flavors. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age. A fine, mature wine should not be bitter on the palate.
Buttery: It refers to both flavor and texture or mouth feel.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Corked: The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.
Dirty: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. This is a sign of poor winemaking.
Earthy: Describes a wine that tastes of soil, most common in red wines. Can be used both positively (pleasant, clean quality adding complexity to aroma and flavor) and negatively (barnyardy character bordering on dirtiness).
Flinty: Describe the aroma or taste of some white wines like the odor of flint striking steel.
Fruity: Describes any quality referring to the body and richness of a wine, i.e., "appley," "berrylike" or "herbaceous." Usually implies a little extra sweetness.
Grapey: Describes simple flavors and aromas associated with fresh table grapes.
Green: Tasting of un-ripe fruit. Not necessarily a bad thing, especially in a Riesling.
Heady: Used to describe the smell of a wine high in alcohol.
Herbaceous: The taste and smell of herbs.
Murky: Lacking brightness, turbid or swampy.
Musty: Having a moldy smell.
Oaky: Describes the aroma and taste of oak.
Oxidized: Describes stale or 'off' wines.
Peppery: Describes the taste of pepper in a wine sharper than 'Spicy.'
Perfumed: Refers to a delicate bouquet.
Smoky: Describes a subtle wood-smoke aroma.
Spicy: Describes the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper, often present in complex wines.
Sweet: One of the four basic tastes. This describes the presence of residual sugar and/or glycerin.
Tannin: Describes a dry sensation, with flavors of leather and tea.
Tart: Sharp-tasting because of acidity. See also 'Acidic.'
Toasty: Describe a hint of the wooden barrel. Usually associated with dry white wines.
Velvety: Having rich flavor and a silky texture.
Zesty: A wine that's invigorating.
How do you keep score?
The best and most fun part of a wine tasting is keeping score. Sometimes it is a regular riot, especially among a small group of friends.
Here are some samples of tasting sheets.
Date:_____________________ Where/With Who: ______________________________
Wine: _____________________________________________________________________
Price: ______________________ Distributor: _______________________________
Color (5pts): _____________________________________________________________
Nose (10pts): _____________________________________________________________
Taste (15pts):_____________________________________________________________
Length/Finish (10pts): ____________________________________________________
Overall Impression (10pts):________________________________________________
Total Points ________ plus 50 equals ___________________
Add up your points and then add 50 to that total.
Hints on how to rate a wine ..
Color: clarity, depth.. Nose: balance, complexity.. Taste: balance, fruit, where
in your mouth ( front ,mid, back, all over), heat (alcohol),spice .. Length/finish: how is the length, and how is the aftertaste, complexity, layers .. Overall: your general impression of this wine.
75-80 good, 80-90 above average, 90-95 excellent 95-100 classic
Here is another sheet I have used over the years.
And yet another. These will give you an idea how to even make your own.
Where do you buy your wine? Whether you make your own, or host a party where each guest brings a bottle of wine and you supply the cheese and crackers, or you are lucky enough to live near a winery, how you buy your wine is up to you.
If you live near a winery, there are some things to consider.
Here are some ideas to consider for buying wine at a winery.
If you buy wine, where will you store it before you arrive home? In the summer, a car trunk gets very hot quickly reaching temperatures that may be harmful to the wine.
Larger production wineries sell their wines through distributors. In general, you will find the cost of these wines to be less on the shelf of wine stores than at the winery. Many wine retailers will buy on volume and will be able to offer the wines at less than the list price recommended by the winery.
Smaller production wineries have a limited distribution and are more difficult to find in retail wine shops. The only way to buy these wines is either at the winery or through the winery's Web site. The wines are usually not discounted because of the limited distribution.
Many wineries, even high volume production wineries, will only sell reserve bottlings or specialty wines through their wine club or at the winery.
Occasionally wineries will run special sales. This is particularly true of the smaller wineries. If the winery has a newsletter or mailing list be sure to sign up. This way you will find out about special sale events at the winery. Often wineries with excess inventories will discount their wines to make room for the next vintage.
If you join a wine club, beware of the shipping costs. You may end up paying more for a wine that you find for less at a local wine shop. Also be aware whether or not if can be shipped into your state. We cannot have wine shipped into Kentucky.
Over the years of visiting the wine country, we have learned to always visit the local wine shop or wine retailer and see what local wines they carry. You will often find great bargains this way and pay much less than at the winery.
REQUIRED MATERIALS for a wine tasting (besides wine)
• Stemware: one glass per taster, per wine and each taster should have three identical glasses. Ideally, the glasses should be tulip-shaped, with a profile that narrows toward the rim.
• Corkscrew: to open the bottles
• Water: to cleanse your palate and hydrate
• Spit container: opaque cup
• Tasting Note Worksheet: printed out from class materials to record your tasting notes
• Tasting Mat: printed out from class materials
• Pen: to take notes in the tastings.
To guide your purchase, I've provided a list of specific wines or wine styles along with their approximate prices and the tasting goals. Show the list to your local merchant or explain the following points:
• I'd like some wines for a comparative tasting.
• The three wines are _____, _____ and _____.
• The goal for the tasting is to _____.
• I'd like to stay under _____ dollars a bottle.
The staff at any good wine store will be happy to help you select the appropriate wines from their stock.
Tasters per bottle:
Approximately 2 ounces of each wine are required for a taste, so a standard 750 ml / 25 oz bottle can accommodate 10-12 people. If you are going to taste with friends, I recommend starting off with a smaller group of 4-6 people, making set up much easier.
WINE LIST
All your wines should be true to type, emphasizing the hallmark characteristics of each grape variety, the same age or within a vintage or two of each other, and in the same general price range, within $5-$6 of each other.
If you choose to do a wine tasting trio, then consider the following as guidelines:
• Riesling from the Alsace, New Zealand or Austria or a dry style from Germany
• Sauvignon Blanc from California, made with minimal or no oak
• Chardonnay from California, with evident oak
Purchasing guidelines…
• This tasting should compare the three varietals and illustrates the influence of oak. Tell your wine merchant that these are the points you want to highlight.
• You can find good examples of Chardonnay and Sauvignon Blanc for $12-$15 expect to pay a few dollars more for the Riesling.
• This type of tasting illustrates the spectrum of reds in terms of body and tannin levels • You can find good examples of Shiraz and Cabernet Sauvignon for $12-$15 expect to pay a few dollars more for the Pinot Noir.
As your love and knowledge of wine grows, it is inevitable that you will want to share your revelations with friends and family. Hosting a wine tasting party is a great way to do this.
When planning a wine tasting party, some obvious questions about parameters arise. How many people should you invite? What types and how many wines should you pour?
It is my opinion that an informal gathering should be kept to 12 people or less. This ensures that conversation and dialogue will be much more conducive than with a larger group.
Blind tasting is the most fun and informative. Wrapping bottles in bags will negate past preferences and prejudices. You may be surprised what you "like" without access to the wine label.
Focus on a relatively specific style of wine. Within this framework, some variations should be considered.
For the initial tasting, pour a small amount in each guest's glass. Refrain from pouring full glasses until every wine has been tasted to avoid the cloud of inebriation on the senses.
Provide some neutral flavored foods for your guests. Make sure this does not interfere or clash with the wine tasting. Don't serve blue cheese if you taste Pinot Blancs. Why not try bread or crackers and a mild, white cheddar or brie with type of wine.
Paper and pencils are necessary for your guests to write notes and preferences. If you regularly taste with the same group, you may want to use a designated notebook as well as articulate some additional guidelines and procedures for the tasting notes. This will create and ongoing reference point and perspective as your tastes develop.
Wine tasting hosts should be aware of risks associated with consumption of alcohol. Hosts should monitor the consumption of alcohol by guests and should take appropriate action if any guest displays signs of intoxication. Never let a guest drive should you think he or she has "swallowed" too much of the samples!
Most wine tasting parties are usually conducted in the evening. However, the best time for a wine tasting is in the morning!
I hope this has given you enough information to ahead with a wine tasting party for yourself and your friends. Who knows where it will lead to!
"Tread the Earth Lightly" and in the meantime… may your day be filled with….Peace, light and love,
Arlene Wright-Correll
I grant "ONE-TIME" publishing rights
©Copyright www.learn-america.com All rights reserved.
About the author,
Arlene Wright-Correll is mother of 5 and the grandmother of 8. For almost 40 years she was an International real estate consultant and during the last 20 years of her career traveled to many parts of the world. She has been a cancer and stroke survivor since 1992. While working and raising her children she had many hobbies including being a very serious home-vintner for approximately 14 years while residing in upstate New York in St. Lawrence County producing 2,000 to 3,000 bottles of wine a year. She was the president of the St. Lawrence County chapter of the American Wine Society in Potsdam, NY. During that time she wrote a Home Vintner column for the Courier Freeman and the Canton Plain Dealer. In 1975 her hearty burgundy won first place at the annual American Wine Society meeting in Toledo, Ohio. This home vintner created many formulas or recipes for not only still wine, but sparkling wine and beer. She enjoyed the friendship and fellowship that was created by working with other home vintners during those years. She is an avid gardener, an artist, and a free lance writer of many topics including, but not limited to "The ABC's of Wine and Beer Making©" and "How to Build an Underground Wine Cellar©"
"How to Host a Wine Tasting Party©" (A Wine Tasting Tips and Guide) By Arlene Wright-Correll All artwork by Arlene Wright-Correll
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