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Napa Valley is a weird place. It's kind of demure, with rolling hills blanketed in low rows of lush vineyards, but also kind of action central, as the chances are high that the person cooking your food or pouring your wine is at the top of the industry. All this week and some of next, we'll be venturing into kitchens, cellars and wineries (all accessible to you, too) in search of the extraordinarly yummy, which really is the norm in Napa.
We're kind of shocked. It was just the other week we were in wine country for what would be crash courses on wine identification during the Flavor! Napa Valley Festival. This week, we've been casually blind tasting wines before our own restaurant dinners and nailing it half the time. The other half? We're at least acing our guesses on the varietal. That shiz is crayour confidence is soaring and a sommelier's visit to our table is no longer met with anxiety. Yay, wine!
This is all thanks to the masters, who showed up to the Flavor! Festival to discuss and, yes, decant some prize wines for the curious public. One such instructor was Kerrin Laz, Director of Wine for Dean & DeLuca.
Kerrin's class, which focused on the Napa wines to know right now, concluded with the lesson to take a proper amount of time to think about what you're seeing, smelling and tasting with each glass. No sommelier should rush you to speak of any aromas or flavor notes; you're the one about to pay for and enjoy that bottle, after all.