LEARN MORE ABOUT FRUIT TONES IN WINES:

Recognizing fruit aromas and flavors in wines is one of the most important aspects of of your wine education. When you can smell and taste these nuances you will be able to better to describe why you like or dislike certain wines. It's a great time of the year to be sampling fruits and wines together. The variety and freshness of the fruits available in the summer is as good as it gets. Plan a small party with a wide variety of grapes types and fruits. Have blackberry, raspberry, black plum, stawberry, cherry and currants to match with reds. The currants may be dried or a fresh juice. Apples, melon, pear, pineapple, apricot, white meat plums. You get the idea. Of course you will see many other fruits that you should try, like fig, mango or papaya. In wines these flavors are many times very subtle and somtimes overt. It's the obvious aromas that are great for teaching. Your taste and smell trigger more memories than sight or touch. When smelling and tasting wines go with your first thought, you will probably be right. It's good to enunciate you thoughts because much of the process can be fleeting, you may be smelling something different by the time you recognize the predominate aroma. Practice amd memory are your best friend when wine tasting. People in the wine profession are good because they get alot of practice. Personally, I've been tasting more wines blind when buying, to make me even better. Taste often, take notes, experiment, have fun. You're the pro when it comes to your palate. Joe Kelemen