Please The Palate Pick of the Week: Tensley Wines Tasting Room in Los Angeles
Living in Los Angeles, I love to head up to Santa Ynez for a few days of wine tasting. But if I cannot make it up there, I now can...
30 September, 2023
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Please The Palate Pick of the Week: The Barn at The Hilt Estate
A trip to wine country conjures up images of visiting a winery and tasting wines while enjoying views of the vineyards. In the Santa Ynez Valley, a visit to wine...
07 August, 2021
A unique wine sensory experience
This story originally appeared in the Napa Valley Register.
Describing wine is not the easiest thing to do. When you are starting out, when asked to describe what you smell, you might say that you “just smell wine.”
But as you taste more, study more and hone your palate, you may start to describe sauvignon blanc as “citrusy with notes of lemon, lime and green grass” or pinot noir as “earthy with aromas of dried cherry and mushroom.”
How do we learn to describe wines like this? And once we can describe wines, how do we begin to understand how to pair wine with food? At the Paradise Ridge tasting room in Kenwood, sensory experiences with herbs or chocolates highlight the chemistry and fundamentals behind food and wine pairing.
Tasting Room Manager Annette McDonnell joined the Paradise Ridge family in 2008. McDonnell was raised in Sonoma and has worked in the culinary world at Park Avenue Catering under Sonoma County Chef Bruce Riezenman and in catering with Café Lolo. At Paradise Ridge, she has been able to combine her passion for food, wine and hospitality to create a unique way to educate people about wine and food pairing.
06 January, 2017