有若浮雲

The wine tasting class was pretty fun. We spent the first two hours on theory, which had enormous information. During the last hour we tasted eight wines...

and I finished all the 8 ounces without taking any food.. :-) and I was like riding a cloud back home after the class...

Here's my first tasting notes:

Sancerre Henri Bourgeois 2006 AOC. 12.5%
Aroma: peppery, lemony, fruity
Taste: dry, medium light body, citric flavour, savory, tart
Food pairing: chef cheese, fresh water fish, avocado, asparagus, mussels

Cave Spring Riesling 2006 VQA 11.5%
Aroma: tarry (apricot), floral, berrylike, green appley
Taste: medium dry
Food pairing: veal, cheese, fresh water fish, Turkey

Brouilly Georges Duboeuf 2002 12.5%
Aroma: sour cherry, banana, buckwheat
Taste: medium to light body, dry, cherry, peppery, hot syrup
Food pairing: salty dishes, cheese, salami, chicken sandwich, spicy food

High Field Pinot Noir Marlborough 2004 14.5%
Aroma: Smoky, fermenting cheese, leather, raisins, tobacco
Taste: dry, medium light, spicy, full body
Food pairing: truffles, duck, venison, game meat, escargot

Cotes Du Rhone E. Guigal 2003 13%
Aroma:
Taste: dry old finish, dusky
Food pairing:
*Note: There was a sever heat wave in France in 2003. This made the to get matured a lot earlier

Dry Sac Sherry 19.5%
Aroma: roasted vanilla, pork!
Taste: nutty
Food pairing: grilled sardines, olive

Canadian Raspberry 13%
Aroma: Raspberry
Taste: chocolate
Food pairing: ice cream

Cava Champaign Spain
Aroma: nutty, biscuit, ocean
Taste: dry
Food pairing: anything except steak