I am a flavor chemist by trade.... which means that I've spent many a year in the lab analyzing and tasting all the chemicals that make up individual flavors and could compose them like a song. Now I am learning the different qualities of the individual grapes and how they contribute to the final wine products.
Since leaving the flavor industry I have found my new calling working for a great wine and liquor shop. I love recommending and tasting wines and try at least 4-6 a week budget depending.
I love recommendations in the $10-$30 price range because this is where the majority of my customers are comfortable and my wallet.
To date my customers are loving my Villa Pozzi Nero d Avalo and Taymente Malbec.
My personal favs are Sterling Vintner Chardonnay and De Loach Cabernet.
Because the price range is a HUGE factor in my wine selections I would like folks to send me their favorites.
Looking forward to hearing what the rest of you are drinking.
Hello Snoothers- I'm all about the ultimate wine experience
- Reply by Philip James, Feb 21, 2010.
Flavor Chemist - thats a cool profession. Did you focus on a certain type of product (perfume, chips etc)?
Welcome to the site
- Reply by flavorofthevine, Feb 21, 2010.
I started out with perfume, then alcoholic beverages and juice products.
- Reply by napagirl68, Feb 21, 2010.
Wish I had done this by trade! I am a scientist, but of the nanotechnology variety, I am afraid.... would love to work with the science of food/wine on a daily basis, but have resigned it to a hobby.
- Reply by Greg Tatar, Feb 22, 2010.
Napagirl - aha! I knew it. What do you do exactly?
Oh and flavor chemist - there's just too much wine in that price range to list. You can find great wines. My suggestion is that since it seems like you're CA-centric at this point, just step outside of CA. Not that it's better, just different.
- Reply by napagirl68, Feb 22, 2010.
@gregT How did you know it??? tell me first and I will tell you what I do..
- Reply by amour, Feb 22, 2010.
Big Big WELCOME flavorofthevine !!
How COOL !!!...SCENT/PERFUME !
WOW!....we would sure have a lot to talk about...
not only do I have a FRENCH PALATE...
I have been told that I have a FRENCH NOSE when it comes to scent!
I used to study my scents as a hobby, especially their floral compositions.
I used to wear PARIS and one day at NY airport, it was not available and the Saleslady showed me ELIZABETH ARDEN and I said ...NO NO NO NOT FOR ME..
She announced, after I explained why I do not like that house,
that Americans love it but that my nose is FRENCH !
I loved perfumes with ylang-ylang flower, and such beauties as DIORELLA, the old LANCOME.. that went out long ago...so sad...called
SIKKIM, Cucumber scents.......the old...METAL and most of PACO-RABANNE,
CREED , le must de cartier.... and some of AVEDA..., Chanel...especially coco Madamoiselle.....FANTASTIC!
oops....about the WINE...
Are you selling CHILE, NEW ZEALAND, ARGENTINA, ???
Will return with firm suggestions after deliberating on your reply.
Be prompt, please.
- Reply by dirkwdeyoung, Feb 22, 2010.
Dear "Flavorofthewine," to know my favorites, you only have to take out a map of France and try everything on the map (with the possible exception of Alsace, Gewurztraminer, have never gotten much out of that). I have been making a sincere effort at discovering Italian wine, which I think has not been typically so well represented by their export product in the past, but that is changing a lot. I had the first Italian wine for me based on Nero d'Avola just recently and found that it compared to certain Bordeaux "Cru Bourgeois" types, which was a surprise! I think to know a wine area is to love it. Nothing like being there to get a real flavor for the terroir. So, since I was able to travel quite a bit in Southern France and Southwest, I have a real affection for these wines that are a little bit off the most well beaten tracks. Finally, I cannot separate the ultimate wine experience without the food of the particular region. Most of my experience with traditional French Cuisine, as found in countryside households, is that it is not haute cuisine, it is pretty uncomplicated and depends on unbelievable quality of raw ingredients accompanied with wines that have been developed alongside the regional cuisine. Of course the haute cuisine is not to be denied in the ultimate wine experience and I think it is worth the investment to hit a couple of three Michelin star restaurants, even single stars can be counted on to provide unforgetable table lore.
- Reply by amour, Mar 23, 2010.
flavorfthevine....where are you these days??
You asked for reasonably priced wines that we liked!Here we go....$10. - 30....
Definitely the BOGLE Zinfandel so fairly priced and good.
Castle Rock Pinot Noir
St. Francis Old Vines Zinfandel ....this is devine!
- Reply by amour, Mar 23, 2010.
Divine......a bit of a pun on de (the) vine !!!