Tasting Wine in a Cave

There is no better place to taste wine than in a cave. Especially if happens to be a hot day. Then, you can drive to any major winery in Napa Valley, and descend into a wine tasting cave that has either been drilled into a hill or has been built underground.

Each of these caves has an ambience of its own, and transports you into another world. The lighting is soft, and in front of you are some of the best wines waiting to be tasted. Each glass is quarter full, and it is for you to take your pick.

Before that, you are given a crash course as to how to go about your job. You are first asked to take a quick and light sniff. Next, you are asked to twirl the glass gently to let the bubbles rise, and oxygen to flow in. Once this happens, you are told to take a long and deep sniff.

You are now ready to share your first experiences with the bartender. What is it that you felt, and smelt before, and after the twirl? The bartender is all smiles, and encouragement. You are now asked to take a healthy swig, and roll it on your tongue, allowing air to mingle with the wine.

This is a big test, and separates the beginner from the regular. You have the option to spit out the wine or to swallow it. Most beginners prefer to swallow it. Those who want to spit out the golden liquid are cautioned to be careful. They should not let the wine dribble down the chin. It should be one, clean swift act. Only then you would taste wine like a professional.

You can taste as many wines as you want. But you should give your taste buds and olfactory lobes a chance to recover before tasting a new wine. You should also rinse your mouth with cold water to wash away all traces of the sample.

We tried three wines, and found each heavenly. My favorite was a Pinot Noir preparation. It was nice and cool, and flowed smoothly down my throat. I was told that Pinot Noir is a delicate grape and needs special handling. Any rush or hurry in selection of grapes or fermentation may deprive the wine of its flavor. As a special precaution, special barrels made by small cooperages in the Burgundy region of France are used for aging.

I also liked the garnet-colored Syrah. It was dry and earthy, and almost tasted like dark blackberries, maybe with a tinge of cedar and chocolate. I struggled as I tried to define the flavor. But the experience was made memorable as the bartender rescued me with a wonderful description of how the wine had been made.

This is what I liked most about the experience. It was almost like an education, of being a part of a magical tale. I realized for the first time the effort that goes into making each bottle of wine.

So, next time you are in wine country do make it a point to taste wine in a cave. It will be an experience to savor.