Grill Hours:

October 16th through March 31st
Saturdays | Noon - 5PM


April 1st through October 15th
Friday - Sunday | Noon - 5pm | MENU (click to view)

Terra Blanca Winery and Estate Vineyard, in partnership with Twigs Bistro and Martini Bar, explores chateau-inspired cuisine with the Terra Blanca Vineyard Grill. Located at the beautiful winery and estate vineyard on Red Mountain. Our Vineyard Grill offers guests a wine country getaway with panoramic views of vineyards and the lower Yakima Valley.

The menu features enticing brick oven pizzas, salads, tapas, and handhelds, all superbly created to pair perfectly with Terra Blanca wines. The menu highlights food prepared in the wood-fire brick oven and produce from the Terra Blanca garden, when in season.

Featuring beer on tap from White Bluffs Brewery!

Call 509-588-6082 ext. 102 to make reservations today!

Photogallery rendered here.

Katy Rutland
 
August 20, 2015 | Katy Rutland

Light Up the Night with Cuisine de Vin

Washington wine is pretty special, special enough to have two Washington Wine Months in a year. In March, this jubilee of everything Washington wine leads up to the huge annual event called Taste Washington. In August, Terra Blanca has its own culminating event, where we celebrate more than just wine.

 

The 8th annual Cuisine de Vin is being held this Friday, Aug. 21st. This event is the highlight of Washington Wine Month at Terra Blanca and will bring together our favorite things: wine, food, friends, and family. Join us at 7 p.m. in the Tasting Room to celebrate the successes of the Children’s Developmental Center (CDC).  

 

For 8 years, Keith and ReNae Pilgrim have hosted Cuisine de Vin to help raise funds for the CDC, and over those years, many others have rallied with them. Joining Terra Blanca in pouring wines at this wonderful event will be Hedges Family Estates, Cooper Wine Company, Tapteil Vineyards Winery, and Kiona Vineyard, all representing the world-famous Red Mountain AVA.

 

What’s wine without food? Several restaurants and caterers will be on hand,  including Twigs Martini Bar & Bistro, Monterosso’s Italian Restaurant, and Baum’s House of Chocolates (for the sweet tooths).

 

The Children’s Developmental Center is a local organization that provides aid to young children and families to help overcome early developmental delays. Since 1999, the Center has provided education, awareness, empowerment, and mental, physical, and occupational therapies for children and families in the Benton-Franklin Counties who need extra help reaching their full potentials.

 

“I am so excited to partner with Keith and ReNae [Pilgrim],” said Diane Turney, the Center’s Development Director and the woman responsible for the Center’s marketing, community awareness, and fundraising. After last year’s smashing success, the CDC kept her on for a second run, so this isn’t her first rodeo.

 

“Thank goodness there’s a really good committee,” Diane still said. “People like Connie, Jan, and Jan have been doing this for years and have made it really easy for me to come in and make a difference.”

 

Connie Ostrander, Jan Hansens, and Jan Fraley have helped organize the Cuisine de Vin in past years, and each have their favorite aspects of the event.

 

“The atmosphere is always so electric,” Connie explained. “It’s casual but classy and a great way to meet new people.”

 

“It’s an amazing place to get to talk to the chefs and a neat way to try new foods,” Jan H. agreed.

 

With 14 restaurants and caterers providing sustenance to pair with the various Red Mountain wines poured during the night, there will be plenty of food on hand for every palate.

 

New this year will be Atomic Ale Brewpub and Eatery serving their World Famous Potato Soup with their Atomic Amber Ale and our 2010 Signature Series Counoise Syrah (a brand new release for this event). Yes, that’s right. There will be wine AND beer. Not to be left out, Ice Harbor Brewing Company will pair their IPA and Nut Brown Ale with jalepeño poppers and house-made beef and pork sausage.

 

One of the biggest fundraisers during the event is a silent auction. Everything from gift baskets and wine (of course) to spa days, authenticated autographed memorabilia, and even vacations will be up for auction, and every item was donated.

 

“All proceeds stay in the community, helping the children in Benton City, the Tri-Cities, and surrounding area,” Diane said.

 

“How much support people are giving is amazing,” said Cathryn Tames, Executive Director of the CDC. “Everything adds up to make a difference in the lives of the children and their families.”

 

And that’s an important point when the Center helps over 700 children and their families in the area. Some families who have used the Center in the past or are currently using the Center will be joining us Friday evening, as well.

 

“Many people hear about an event at Terra Blanca and are interested in going,” Cathryn said. “But they might not have heard of the Center. This way they have a fun night and learn about us.”

 

“And [the Center] fills a need in the community,” Jan F. added.

 

“Ultimately it’s about the people, about the children,” Jan H. agreed. “Whatever we do here helps improve their lives.”

 

By participating in the variety of activities during Cuisine de Vin or just by attending, you will help support a much-needed service that provides help to hundreds of families. The donations for these activities have come from the community and those wanting to support the Center.

 

A Cuisine de Vin favorite, the Mystery Wine Grab, returns this year with several cases of wine, each bottle wrapped to disguise what’s inside. For $25, you can pull a bottle at random and get anything from a $25 bottle to $100+. Rumor has it, there’s a wine worth over $200 among the mystery bottles. Are you lucky enough to find it?

 

What’s a party without music? A DJ from Platinum Entertainment will be on hand to keep the beat moving, and, once it gets dark enough, there will be a light show as well!

 

If those aren’t enough reasons to attend Cuisine de Vin, we think Connie has put it best.

 

“What better way to spend a Friday night?”

 

Veni, Vidi, Vinum!

Terra Blanca and the Children's Developmental Center

 

P.S. Tickets for the event are $70. To pre-order yours, call 509.735.1063 x 281 or visit the CDC website. Tickets are also available at the door.

 

 

 

 

 

 

 

 

 

 

 

(Top Row, left to right: Jan Fraley, Crazy Connie Ostrander, Cathryn Tames; Front Row, left to right: Jan Hansens, Diane Turney)

Time Posted: Aug 20, 2015 at 6:00 PM
Katy Rutland
 
August 19, 2015 | Katy Rutland

Does This Smoker Make My Butts Look Big?

July went out with a bang! We couldn’t have done it without our amazing Wine Clubmembers, so thank you to everyone who joined us for the Club Appreciation Party on July 31st.

Here are a few of the highlights:

 

There was no shortage of food as Winemaker Keith Pilgrim got in touch with his Southern side. Smoked pork butt was on the menu along with homemade sauces for anyone adventurous enough to try them. The Carolina Sweet was a favorite of the night, with the Hot & Spicy running a close second.

 

Speaking of food, take a look at this spread.

Rumor has it that the watermelon was very good with the Hot & Spicy sauce drizzled over it.

 

Now the question everyone is wondering: was there wine?

 

Of course there was wine! Since pork was the main dish, Syrah was the obvious choice. Poured throughout the evening were eight different vintages of Syrah, both Arch Terrace and Block 8. The 2011 Arch Terrace Malbec gave guests a spicier option, and the 2014 Arch Terrace Rose was refreshing for the warm evening.

 

The Tasting Room was packed with new and “vintage” club members alike!

 

 

 

 

 

 

 

 

 

 

 

The party wasn’t limited to club members either. Even Owner ReNae Pilgrim found time to relax with a glass of Rose.

 

Full bellies deterred very few from dessert, hand-scooped by Twigs Chef AJ.

 

 

 

 

 

 

 

 

 

 

Glasses of wine in hand, many retired to the terrace to take in the views. The sunset didn’t disappoint and was a beautiful punctuation to a night filled with laughter, good food, great wine, and the best people we could hope to share it all with.

 

 

 

 

Thank you, Club ONYX members, from all of us here at Terra Blanca. As Keith has said, you are the heart of Terra Blanca.

 

If you’d like to check out more pictures from the party and continue the conversation, visit our Facebook page.

 

Veni, Vidi, Vinum!

Terra Blanca

Time Posted: Aug 19, 2015 at 2:30 PM
Katy Rutland
 
March 25, 2015 | Katy Rutland

What's Up in the Winery: It's (Finally) Spring!

Nothing says “spring” on Red Mountain quite like wind, and we’re getting plenty of that this week. Weatherman says the temperatures will be warming up and staying warm, which means the vineyard is waking up!

 

After a very unusual (read: warm and snowless) winter, it’s time to shake off the last goosebumps, don sunglasses, and get ready for sun!

 

In preparation for the growing season, the vines are getting a trim this week. Last year, we talked about pruning and why it’s vital to the coming season. Bud-break is right around the corner thanks to the warming weather.

 

To the left, Cabernet Franc is getting a trim. You can see the unpruned vines in the middle of the block and the ones with “haircuts” on the ends.

 

Speak of Cab. Franc…

 

It’s the end of March, which means another Washington Wine Month is coming to an end. Pushing through right to the end, we’re offering a full case of our 2009 Arch Terrace Cabernet Franc for $199 (reg. $336). Can’t pick it up in the Tasting Room? No fear! The case comes with free shipping!

 

Come April 1st, this special will disappear, so grab it now while you can.

 

 

Veni, Vidi, Vinum!

Terra Blanca

 

 

Time Posted: Mar 25, 2015 at 3:00 PM
Katy Rutland
 
March 5, 2015 | Katy Rutland

Washington Wine Month: Magnificent Merlots

A surprisingly versatile grape, Merlot is a staple of any wine cellar and wine list. It is everywhere, in every tasting room, wine bar, and restaurant. Sometimes it seems that if there’s not a Merlot, something is very wrong!

 

Well never fear! At Terra Blanca, we make a killer Merlot. A Merlot so dark, it’s been mistaken for Syrah; so rich, it’s been mistaken for Cab; and so vibrant, people don’t know what it is. Which Merlot is this?

 

None other than the Signature Series Merlot.

 

Since its release last fall, the 2009 vintage has been increasingly popular with guests of all drinking experiences; however, what’s to say other years will be just as good? What if you could taste the older vintages, those from the Library?

 

Have we got a special for you.

 

Available online through our online store or in the Tasting Room is a vertical of our award-winning Signature Series Merlot with its price slashed for Washington Wine Month. This is one we are very excited about!

 

In this full case are 4 bottles of the popular 2009 Signature Series Merlot, 3 bottles of 2008 (also a hit before it went to the Library), 3 bottles of 2007 (an excellent vintage), and 2 bottles of 2006 (still showing remarkable youth).

 

For Washington Wine Month, this entire case is $240 (normally $640) and includes free shipping! No need to drink them all at once; these wines are made to bottle age. Don’t believe us? Head on out to the Tasting Room to try one of the two Library Big Bottle Specials we have: a 2001 Estate Merlot Jeroboam (3L; $100) and a 2004 Reserve Cab. Sauv. Magnum (1.5L; $85). We only have about 30 bottles of the Cab. Sauv. magnum left, so get one while you still can.

 

Did we tell you March was awesome or what?

 

Cab. drinkers, fear not. We have you covered as well. The 2009 Arch Terrace Cab. Sauv. is also on case special for $175 (with free shipping). Reserve yours online through our store or get our guy Friday to carry one out from the Tasting Room for you.

 

Want to know what’s coming up next for Washington Wine Month? Keep an eye here or join our e-mail newsletter for the latest and greatest of Terra Blanca.

 

 

Veni, Vidi, Vinum!

Terra Blanca

 

Time Posted: Mar 5, 2015 at 9:00 AM
Katy Rutland
 
February 25, 2015 | Katy Rutland

Mysteries of March

With only a few days left of February, the Washington wine industry is gearing up for one of its biggest months of the year: Washington Wine Month.

 

Every year, March celebrates anything and everything to do with Washington wines. Wineries all over the state will be putting their best foot (or bottle) forward, and Terra Blanca is no exception.

 

Throughout the month, we will be going through all kinds of specials. Case specials, big bottle specials, online specials, vertical specials… Just take a look at last year’s offerings to get an idea of just how awesome March is.

 

For this year, we’ve been sworn to secrecy until each special begins, so check here at Terra Blanca by the Glass for the low-down when each new sale starts. You can also get updates by joining our weekly newsletter (link to online sign up).

 

Rumor has it that the first will be killer, but that’s all we can say.

 

If you haven’t been out to the Tasting Room in February, you might want to plan a trip. With March approaching, February’s Monthly Magnum has only a few days left!

 

The 2002 Reserve Block 8 Syrah is tasting fantastic, and for $75 for the 1.5L bottle is a steal. Fans of Syrah will love the rich, dark fruits balanced by the smoky qualities unique to the Block 8, and bottle aging has given the wine a smooth finish you won’t find in younger wines.

 

This wine is a powerhouse and will only be around for a short while longer, so hurry and get yours before they’re gone!

 

Veni, Vidi, Vinum!

Terra Blanca

 

P.S. In case you hadn’t heard, the Vineyard Grill is now open Saturdays AND Sundays, noon to 5 p.m. Come check out our hearty winter menu!

Time Posted: Feb 25, 2015 at 4:00 PM
Katy Rutland
 
February 12, 2015 | Katy Rutland

Beyond the Table: Terra Blanca's Winemaker's Dinner

The night is crystal clear, stars sparkling over the Horse Heaven Hills as the last colors of sunset paint the horizon. A short drive passed sleeping vineyards, you park amid growing birch trees and beside 20-year old Syrah vines. Ahead arches wisteria, and warm sconces sending cascades of spiraling shadows across your path.

 

Turn the corner and pause, just to breathe, for ahead stands a door bathed in golden light. Someone ahead, unseen, laughs, and many linger on the twilight terrace before the door opens and they are welcomed in. The door opens to you, too, and twilight surrenders its mystery as you take a glass and join the

 

Welcome to the Winemaker’s Dinner.

 

An annual event, the Winemaker’s Dinner is a celebration of Owners Keith and ReNae Pilgrim’s favorite things: family, food, and wine. More than an evening meal with wine pairings, this event draws together those who attend and invites them to become a part of the Terra Blanca Family.

 

One such couple is Mike and Angie Baecke, Club ONYX members and event veterans.

 

“This will be our fourth Winemaker’s Dinner,” Mike said.

 

The couple joined Club ONYX around Christmas of 2011 and have come to every Winemaker’s Dinner since. When asked why they make sure to mark their calendar, their answer was simple.

 

“For the wine first of all,” he began, “but it gives us a chance to experience food and wine pairings that we might not otherwise have the opportunity to experience.”

 

The food isn’t the only reason they continue to return. Mark and Angie both enjoy the social

 

“We have been able to meet great people every year,” they said, and they are looking forward to Saturday’s pairings, atmosphere, and (who could forget?) the new release.

 

Before the Winemaker’s Dinner on Saturday at 7p.m., Friday night introduces the newest addition to Terra Blanca wines. The 2011 ONYX will make its debut during the ONYX Release Party before being featured the next night, making it the 15th vintage of our premier Bordeaux blend. Rumor has it that this vintage will be hard to beat.

 

Friday’s ONYX Release Party begins at 7p.m. in the Tasting Room, and we ask guests to please RSVP with the number in your party by contacting Gretchen Wiseman by phone at (509) 588-6082, ext 110, or email at gwiseman@terrablanca.com.

 

Join us this weekend to celebrate family and friends with great food and wine. The night promises to be a memorable one.

 

Veni, Vidi, Vinum!

Terra Blanca

Time Posted: Feb 12, 2015 at 9:59 AM
Katy Rutland
 
February 4, 2015 | Katy Rutland

Avoid a "Groundhog Day" Tasting with These Tips

Ever had one of those tasting trips where everything started to taste the same? No matter what the varietal was, what winery produced it, what winemaker made it, every wine smelled, felt, and finished exactly like the wine before it?

Bill Murray knows this feeling well.

Rather than have your own “Groundhog Day” while out tasting, follow these tips to find the wine love of your life.

Water is your friend

At some point while wine tasting, you’ve probably heard someone say, “Cleanse your palate.” A phrase like this, when heard enough, can start to lose meaning, much like a song played over and over.

And over.

Revitalize this phrase—and your taste buds—by drinking a sip of water between tastes. This will help rinse your palate and keep you hydrated. Other good palate cleansers are crackers (not the salty kind), bread, and crisp white wines.

Avoid anything too cold, like ice water. Your taste buds can go numb, and then every wine really will taste the same. Can’t taste without your taste buds!

Your nose needs refreshing too

Fun fact: your sense of smell can become desensitized in a matter of minutes, much faster than any other sense. Rather than letting your nose get too relaxed and start to make wines smell humdrum, bring along something totally different. Smelling coffee beans and lemons are sure to wake up your nose and keep it from hitting the snooze button.

Practice makes perfect

Like learning the piano, tasting wine takes practice (we are fond of this idea). Also like learning the piano, it’s very easy to learn how to hate wine tasting by over-doing it. Rather than totally killing your palate by tasting 30 wines in a day (palate cleansers work only so much), spread it out over multiple days and weekends. Have a list of seven wineries you want to visit? Try three one weekend and four the next. That way there’s something new to experience. Which brings us to our last tasting tip.

Variety is the spice of life

This is where you can get a leg up on poor Bill Murray. Whenever you go out tasting, try to hit at least one new winery or try a new varietal or blend. There is always something new to discover about wine. Maybe Sangiovese is the grape you never knew that you loved!

Wine is far from boring and monotonous, and we hope that these tasting tips will help your wine adventures remain exciting and new and not at all like that movie named after a small holiday in February.

 

Veni, Vidi, Vinum!

Terra Blanca

Time Posted: Feb 4, 2015 at 10:00 AM
Katy Rutland
 
January 21, 2015 | Katy Rutland

Wine Lingo: What's a Taste?

Walk into a tasting room. Any tasting room. What’s the first thing the server puts down? Is it a wine list? A club brochure? Often it’ll be a sheet of tasting notes.

 

Sometimes these notes look like they’re written in another language. Swahili, maybe. After all, how can a wine be “jammy” if it’s a liquid? What does “chewy” even mean? This wine jargon is exactly the curtain Terra Blanca by the Glass wants to rip away from wines, so, without further ado, here’s a quick rundown of those mysterious and cryptic things called “tasting notes.”

 

At their most basic, tasting notes are descriptions of wines. These descriptors will vary varietal to varietal (since Syrah does not taste like Merlot), wine to wine (Arch Terrace Cab Sauv versus Signature Series Cab Sauv, for example), and vintage to vintage (wines change as they age). These descriptions are taking an unknown flavor combination and breaking it apart using familiar flavors, like how alligator tastes like a fishy chicken. Or so we’ve heard.

 

So what’s the big deal?

 

Tasting notes can help you figure out what you’re getting yourself into with a wine. If you know you don’t like dry wines, you can stick to the sweet stuff. Anyone not a fan of pepper should avoid most Washington Syrahs and Malbecs. Citrus lovers will enjoy our 2012 Signature Series Rousanne, and Cab Sauv fans shouldn’t skip the 2009 Signature Series Merlot.

 

Knowing what you like and don’t like in wine will help our Wine Educators give you the best tasting experience possible. Just don’t be surprised if they push your bubble a little bit. The tasting note for that is “expand your palate,” in case you were wondering.

 

When it comes to the notes themselves, some of the words can be downright confusing. Words like “chalky,” “smooth,” “cassis,” “herbaceous,” and “heavy” don’t sound like they describe a liquid, yet these are words used commonly in wine notes. Why? Because they have a slightly different meaning when used with wine.

 

Chalky and smooth are both textures. Cassis and herbaceous are flavor components. Heavy is a “mouthfeel.” Think steak versus chicken; steak is heavy, chicken is light. Apparently everything food related comes back to chicken.

 

Next time you’re visiting the Tasting Room and a Wine Educator uses a weird word to describe the wine, don’t let them get away with it. Ask! We love getting questions, and the best way to learn what on earth is a “round” wine is to taste!

 

We’ve said it before, we’ll say it again. The best thing about wine tasting is that it takes practice.

 

Veni, Vidi, Vinum!

Terra Blanca

Time Posted: Jan 21, 2015 at 2:00 PM
Katy Rutland
 
January 14, 2015 | Katy Rutland

Terra Blanca Welcomes Chefs Ben Shaw and Jameson Maspaitella of Simpatica!

Tomorrow (aka Thursday, January 15) marks the return of the Best of the NW Chef Series! This much-anticipated series will bring chefs from around the Pacific Northwest to Terra Blanca to share their skills and passion for food. Tomorrow evening will feature Chefs Ben Shaw and Jameson Maspaitella of the Simpatica Dining Hall in Portland, Oregon. These chefs are no strangers to Terra Blanca, and we are looking forward to their culinary creations.

 

Since 2005, Simpatica Dining Hall has brought a unique dining experience to Portland, a city known regionally and nationally for its eclectic food offerings. Simpatica prides itself on its seasonally-inspired menu, traditional cooking techniques, and use of local ingredients. The chefs of Simpatica aren’t afraid to cook the “old fashioned” way, using methods such as braising, poaching, and pickling to bring out the best of their ingredients.

 

“I truly believe that [Simpatica Dining Hall] is special because we cook everything from scratch - everything!” Hilary Reed said, Simpatica’s Dining Hall Manager and Sommelier.  “We make our own stocks, brines, etcetera; we slow the process down and cook locally and seasonally.”

 

Simpatica’s four chefs rotate as they prepare menus, proving that more heads are better than one. Their collaborations are creative and innovative, and they have never repeated a menu.

 

Seriously. Never. For examples of prior dishes, visit Simpatica’s website for their menu archives.

 

The 14 guests attending this Thursday will be treated to five new courses, all prepared and served in the intimacy of the demo kitchen.

 

“Our Chefs rarely get the opportunity to cook for such an intimate group,” said Hilary.  “I love that they can demonstrate some of their skills and connect with diners directly about their techniques and ingredients.”

 

That’s what makes the Chef Seminars so exciting. Attending guests will be right beside the kitchen, watching every knife cut, spatula flip, and simmering pan, all while sampling the best of what Simpatica and Terra Blanca have to offer.

 

Hilary has just one final piece of advice for those who snagged tickets before they sold out.

 

“Have a glass of wine with them after the dinner. You won't be sorry!”

 

Veni, Vidi, Vinum!

Terra Blanca

 

P.S. Tickets are still available for February’s Chef Seminar featuring Twigs Bistro & Martini Bar’s Executive Chef David Lee. Get them before they disappear!

Time Posted: Jan 14, 2015 at 5:00 PM
Katy Rutland
 
January 7, 2015 | Katy Rutland

FAQ: So...How Do I Do This?

Our Wine Educators treat all kinds of people to Terra Blanca wines, from the wine cognoscenti to the novice drinker. Some of our guests work for other wineries, make wine, drink it occasionally, are practically sommeliers, and every experience level in between.

 

No matter where you fall in the wine drinking spectrum, here are some tips to a question our Wine Educators wouldn’t mind answering more frequently.

 

“So how do I taste wine?”

 

We’re big fans of mnemonic devices here. Remember “The 3 Vs of Wine”? Today we’ll be introducing you to the 5 Ss of wine tasting.

 

1. Swirl

 

A sub-FAQ for this article could be, “Why do you swirl?” The answer is simple: to get oxygen into the wine. This is especially important for red wines, which need a little convincing to open up, similar to that shy friend you know. If you’re uncomfortable picking up the glass or feel like you’re just sloshing the wine around, set the glass on the bar and more it in slow circles. Before long, you’ll be swirling like a pro! For younger wines, like our 2010 ONYX or the 2010 Signature Series Block 8 Syrah, swirling makes a dramatic difference to the smell of the wine, which leads us to…

 

2. Smell

 

Smell is the reason you swirl wine. Without swirling to introduce oxygen, the smell of the wine in question will be muted. Want a demonstration? Next time you’re in the Tasting Room, try an experiment. Take the 2009 Signature Series Cabernet Sauvignon and smell it without swirling first. You won’t get a whole lot of the “nose,” the lingo for a wine’s scent. Give the wine a good swirl and smell again.

 

Don’t be afraid to stick your nose in the glass to get the full effect! We recommend inhaling like you’re yawning with your mouth closed. Try to pick out familiar scents. Our 2009 Signature Series Merlot smells a lot like dark cherries, cedar, and raw tobacco while the 2010 Signature Series Block 8 Syrah has a nose almost like smoked maple bacon.

 

So why is smell so important? Well, without our sense of smell we wouldn’t be able to…

 

3. Sip

 

“Taste” is the word we actually meant, but that doesn’t start with “s.” Sip is the next step, and we do mean sip. Part of this is because wine is higher in alcohol than most beers, so for some it can be shocking. The main reason to sip, however, is to ease the flavors across your palate, which leads right into the next and arguably most important S:

 

4. Savor

 

Sipping lets this S truly shine. Your tongue is covered in taste buds, but not all taste buds are created equal. You taste savory, salty, sweet, bitter, and acid in different places on your palate, so be sure that wine touches every portion. Notice if there are any places the wine doesn’t expand. Do you taste it on the tip of your tongue but not the middle? Does the flavor disappear across the back of your palate?

 

Like smell, try to pick out familiar flavors. Is the wine spicy? If so, what kind of spice? Bell pepper, black pepper, or red pepper? Are there obvious fruits? Does the wine taste different on the second sip? Well, before we get to that second sip, we have to practice the final S.

 

5. Swallow

 

This isn’t a throw-away step! As you swallow, notice how the wine feels. We call this the “finish.” Does the finish linger or does it vanish? Does the wine leave behind a textural sensation? Are you satisfied or left wanting more? Feel is just as important as taste.

 

And that’s your first taste! Repeat these steps as needed for each wine. The 5 Ss are fine details that make wine a truly sensory experience rather than just another beverage. Don’t worry if you don’t notice many differences among wines right away. That’s the great thing about wine tasting.

 

It takes practice!

 

Veni, Vidi, Vinum!

Terra Blanca

Time Posted: Jan 7, 2015 at 4:00 PM