A quick greeting to all the online readers of the Dayton City Paper. You may know me from The Naked Vine — but the DCP has graciously given me a space to blog away between issues. You can probably expect some wine notes from time to time, peppered liberally with random chuckles, news items, social & political observation, and the occasional rant about being public university employee by day and sommelier to the common man by night.
Hope you enjoy!
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Hi Mike. Glad to have you writing a wine blog for us here at DCP. I have a question to ask you regarding flavor additives in wine. I recently had a glass of wine from the Montalcino region, and it had a vanilla-ish flavor that seemed very atypical for the region. It was sort of a perfumy vanilla bean, and it hit on the front and was the pervading lingering taste on the back end as well. I have hiked through Montalcino and Montepulciano, and I’ve never tasted anything remotely like that in the region’s wine.
Any thoughts, even though you have obviously not tasted the wine? I’ve heard that several wineries in California will add oak flavors and possibly other things to their wine from time to time.
Ben