University of Virginia Library

Wine-Ophiles Enjoy Evening Of Tasting

Robert J. Misch proved why
wines "always make my friends
more interesting" in a lecture Tuesday
evening in Alumni Hall. The
"chevalier du tastevin" dispelled
some old myths about wine and
gave some tips to the more than
100 people there.

Mr. Misch, who is an author,
lecturer and a member of the U.S.
State Department committee for
wine counsel, first gave the history
of wine making and the
fermentation process. He quoted liberally
from Thomas Jefferson's comments
about a trip he made to
many wine industries while ambassador
to France.

He explained that the color of
wine is due to the length of time
the skins are left in the vat. For
example, white wine usually has
no skins in the vat; pink wine
require skins to be in the vat
for 24 to 36 hours, and red wines
require a longer time.

He said it really did not matter
which wines were served with certain
dishes. He suggested appetizer
wines be served with cheese snacks;
white dinner wines for lighter
dishes like fish, chicken, white
meats, omelets; red dinner wines
for hearty dishes like stakes, chops,
roasts, game, spaghetti, and champagne
and sparkling wines for all
types of food.

He added that tasting depended
on the three senses—sight, smell
the taste. The sight test included
holding the glass by the stem,
raising it to the light and noting
color and clarity. To smell the wine
one should twirl the wine in the
glass, sniff for aroma and bouquet.
Bouquet is the more subtle fragrance
which comes from the
fermenting and aging processes.

To taste the wine, one should
sip the wine, hold it in the mouth
a moment, slowly rolling it around
with the tongue, noting the pleasant
tartness or richness, body
or consistency for the distinctive
flavor. The final move is to
swallow and enjoy the aftertaste.

Mr. Misch's discussion of wines
was principally concerned with the
wines of the United States, particularly
California wines, and all of
the wines offered for tasting were
California products. This is not
but so surprising considering that
Mr. Misch is employed by the Wine
Institute in San Francisco.

His selection of California wines
included brands that can be purchased
locally, including Almaden,
Paul Masson, Louis Martini,
Wente Brothers, and Italian Swiss
Colony.

Following his remarks, Mr.
Misch turned the audience's attention
to the wines themselves,
which was hardly necessary. His
final warning to the assemblage was
to test the wines (for color, aroma
and clarity) and taste rather than
go off into a corner and drink.
Some of the guests took his advice.
Others, needless to say, did
not.

Almaden Cabernet
Sauvignon...Not
As Good As
Masson Pinot Noir,
Some Thought

The Short Cut To Wine Tasting...The Guzzle Method

University Union First Year Committee Handled Distribution

Large Crowd
Turned Out
For Unusual
Lecture